📝 About This Recipe
Unlock the deep, savory secrets of the fifth taste with this handcrafted liquid amino seasoning, a clean-label alternative to commercial soy sauce. By harnessing the power of non-GMO soybeans and a long, patient fermentation process, you create a complex elixir brimming with natural proteins and umami. This golden-brown condiment offers a salty, slightly sweet profile that elevates everything from delicate stir-fries to robust marinades, providing a nutritional boost without the use of chemical hydrolyzed proteins.
🥗 Ingredients
The Protein Base
- 2 cups Organic Yellow Soybeans (dried, non-GMO)
- 6 cups Filtered Water (for soaking and boiling)
The Inoculation
- 1 teaspoon Koji Starter (Aspergillus oryzae spores)
- 1/4 cup Rice Flour (toasted until light tan)
The Brine and Flavor Finish
- 3/4 cup Sea Salt (non-iodized, high quality)
- 4 cups Filtered Water (for the brine)
- 1 piece Kombu (2-inch square for extra glutamate)
- 1 piece Shiitake Mushroom (dried, for depth)
- 2 tablespoons Mirin (optional, for a glossy finish)
👨🍳 Instructions
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1
Rinse the soybeans thoroughly in cold water until the water runs clear. Soak them in 6 cups of filtered water for at least 12-16 hours; the beans should double in size and be tender to the touch.
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2
Drain the soaking water and place the beans in a large heavy-bottomed pot. Cover with fresh filtered water and bring to a boil, then reduce to a simmer for 3-4 hours until the beans are soft enough to be easily crushed between two fingers.
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3
Drain the cooked beans and spread them out on a clean baking sheet lined with a lint-free cloth. Allow them to cool until they reach 85-90°F (30-32°C)—this temperature is critical to ensure you don't kill the koji spores.
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4
In a small bowl, whisk together the toasted rice flour and the koji starter spores until evenly distributed.
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5
Dust the cooled soybeans with the koji-flour mixture, tossing gently with sterilized hands to ensure every bean is lightly coated.
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6
Transfer the beans to a wooden tray or glass dish, covering with a damp, clean cloth. Place in a warm, humid environment (80-85°F) for 48 hours. You will know it is ready when a fragrant, white fuzzy mold completely blankets the beans.
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7
Prepare the brine by dissolving the sea salt into 4 cups of filtered water. Stir until the water is completely clear and the salt is fully dissolved.
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8
Place the koji-covered beans into a sterilized half-gallon glass jar. Pour the brine over the beans, leaving at least 2 inches of headspace at the top.
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9
Add the piece of kombu and the dried shiitake mushroom to the jar. These will act as natural flavor enhancers during the long fermentation.
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10
Cover the jar with a breathable cloth secured with a rubber band. Store in a cool, dark place. For the first week, stir the mixture once daily with a sterilized wooden spoon to aerate.
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11
After the first week, stir once a week for the next 4 to 6 months. The liquid will gradually darken and develop a rich, savory aroma.
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12
Once the fermentation is complete, strain the mixture through a fine-mesh sieve lined with several layers of cheesecloth. Squeeze the solids firmly to extract every drop of the precious amino liquid.
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13
Optional: For a shelf-stable product, heat the strained liquid in a saucepan to 180°F (82°C) for 10 minutes. Stir in the mirin at the very end for a subtle sweetness and shine.
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14
Pour the finished liquid aminos into sterilized glass bottles. Label with the date and store in the refrigerator for up to one year.
💡 Chef's Tips
Temperature control is the most important factor; if the beans are too hot when adding koji, the spores will die. Always use non-iodized salt, as iodine can inhibit the growth of beneficial fermentation bacteria. If you see black or green mold during the initial 48-hour incubation, discard the batch and start over with cleaner equipment. For a gluten-free version, ensure your rice flour and koji starter are certified gluten-free. The leftover bean solids (mash) can be blended into a savory paste similar to miso for use in soups.
🍽️ Serving Suggestions
Use as a direct 1:1 replacement for soy sauce in sushi dipping bowls. Drizzle over steamed bok choy or sautéed kale for an instant umami punch. Mix with toasted sesame oil and grated ginger for a vibrant salad dressing. Add a tablespoon to your favorite beef or mushroom stew to deepen the savory notes. Splash over avocado toast with a sprinkle of red pepper flakes for a modern breakfast twist.