Japanese-style soy sauce, known as shoyu, is usually made from an even ratio of soybeans and wheat, koji bacteria and salted water (brine), it is different from traditional Chinese soy sauces that are made with 100% soybeans, koji bacteria and salted water. Japanese-style shoyu tends to be sweeter, clearer and thinner than Chinese soy sauces.

 

這幾天跟著社團團長做了一個發酵project《製作日式醬油》。真不敢相信我竟然會有親手做醬油的一天耶,哈哈哈。原來醬油有很多種,這次製作的日式醬油和常吃的傳統中式醬油最大的不同點在於,日式醬油的原料有等量的小麥和黃豆、麴菌、鹽水,而中式醬油則沒有小麥,全為黃豆,加上麴菌和鹽水釀造而成。原料中的小麥使得日式醬油成品味道來的較為甘甜、清淡。

 

釀造日式醬油的材料有:

INGREDIENTS

  • 600g  Dry Soybean 乾黃豆

  • 600g  Wheat 小麥

  • 1.5g  Shoyu Koji Bacteria (shoyu koji starter) 醬油麴菌

  • 620g  Sea Salt 海鹽

  • 2 liters  Water 水

 

DIRECTIONS

Late evening, January 25, 2015

Preparing the soy beans. Rinse dry soybeans and soak them for 12-16 hours.

前一晚清洗黃豆,並浸泡12-16小時。

 

Noon, January 26, 2015

Drain the soybeans and steam (or boil) them for 1.5 hours, or until soybeans can be crushed easily between thumb and index finger.

隔天中午將黃豆濾乾水分。蒸熟或煮熟至黃豆可以輕易地用手指捏碎的程度。

 

Afternoon

Preparing the wheat. Stir the soft wheat over medium heat in a heavy skillet until golden brown, about 10 minutes. Then grind it coarsely in a grain mill or meat grinder to break the kernel to pieces.

將小麥以中火乾炒至顏色變咖啡色。為了利於發酵,將炒成咖啡色的小麥磨碎成粗粒狀。

0126a.jpg  

 

Drain the cooked soybeans. I crush my soybeans to make soybean paste as I want a shorter fermentation period.  

過濾煮熟黃豆後,可以選擇絞碎或不絞碎黃豆。我選擇絞碎黃豆,這樣可以縮短發酵時間。

 

In a large mixing bowl, mix the soybean paste with the roasted cracked wheat well. Allow to cool to 30c (85F).

混合均勻絞碎的黃豆和小麥,攤涼至30度C左右。

 

Sprinkle the shoyu koji starter over the soybean-and-wheat mixture and mix very thoroughly.

撒上醬油麴菌,充分地攪拌均勻。

 

Transfer the shoyu koji mixture to a shallow tray (I used a large wooden shallow tray). The spread mixture should not be deeper than 2 inches in order to reduce the possibility of hot spots as the mold begins producing its own heat. 

將攪拌均勻的黃豆小麥平舖在淺發酵盒中(我用淺木盒來當發酵盒)。厚度不要超過兩英吋,因為太厚會讓中間的黃豆小麥因發酵而溫度過高太熱。

0126b.jpg  

 

Cover the koji tray with towels or cheese clothes and incubate at a temperature range between 27-35c (80-95F).

蓋上紗布,置於27-35度C的環境中發酵。

 

January 27, 2015

Check the shoyu koji mixture temperature every 4 hours. It should not be higher than 40c (104F) for a long time as it will encourage spoilage bacteria that causes a bad odor. Stir the shoyu koji mixture carefully each time when checking the temperature.

每四小時檢查一次溫度,不可以高過40度C。溫度長時間過高會導致壞菌產生,進而產生異味。溫度一旦超過35度C就要做翻麴的動作來降溫。

0127.jpg  

 

Noon, NJanuary 28, 2015

During 44 hours of fermentation (fermentation period could be shorter or longer, usually between 36~72 hours), there is white and brownish yellow mold appearing on the shoyu koji mixture . The temperature dropped to 25C (77F), which means the fermentation stopped. It's ready to go to the next step. 

經過44小時的發酵時間(依發酵環境氣溫不同,發酵時間會介於36~72小時),黃豆小麥長滿了麴菌,顏色由原本的棕黃逐漸變成灰啡色。溫度也開始下降到25C。發酵完成,可以準備裝罐。

0128.jpg  

 

Afternoon

In a 1 gallon container, combine the salt with water, stir it until salt is dissolved.

溶解620g的鹽和2公升的水製作鹽水,並置在一加侖的玻璃瓶中。

0128c.jpg

 

Stir in the shoyu koji mixture, mix it very thoroughly. Now the mixture in the container is called Moromi, the fermentation mash of koji, slat and water mixture.

加入黃豆小麥麴,和鹽水攪拌均勻。

0128a.jpg  

 

Cover the moromi with a close fitting lid to keep out dust and label it.

蓋好蓋子防塵,並貼上標籤註明製作日期。

0128b.jpg  

 

Stir it daily for two weeks at warm room temperature, around 25C (77F). Then stir it once a week for six months. The Japanese style shoyu will be ready after six months. Crossed my fingers.

現在開始頭兩星期每天攪拌,之後每星期攪拌一次,持續六個月。六個月後這缸日式醬油就發酵完成了,好期待喔。

 

 

Last Updated on January 28, 2015

 

 

文章標籤
創作者介紹

安妮塔手作日記

安妮塔 發表在 痞客邦 PIXNET 留言(2) 人氣()


留言列表 (2)

發表留言
  • 大豚
  • 看到你這篇覺得沒有很困難,想試看看。已經過半年以上了,請問開缸了嗎? 成果如何呢?
  • may_0
  • 妳好~
    請教妳,我學會使用米麴(做味噌),
    這次想學做日式醬油,
    請問……這米麴是否可以拿來做日式醬油。
    謝謝,期待妳做日式醬油的成品。
找更多相關文章與討論