📝 About This Recipe
Born from the ancient Japanese art of miso making, Tamari is the rich, dark, and gluten-free 'nectar' that pools atop fermenting soybean paste. Unlike common soy sauce, this recipe focuses on pure soybeans and koji, resulting in a complex, umami-heavy seasoning with a velvety texture. This slow-fermented condiment offers a sophisticated depth that elevates any dish from a simple stir-fry to a delicate sashimi platter.
🥗 Ingredients
The Legume Base
- 4 cups Organic Yellow Soybeans (dried, high-quality non-GMO)
- 12 cups Filtered Water (for soaking and boiling)
The Inoculant
- 1 teaspoon Soy-Based Koji Kin (Aspergillus oryzae spores)
- 2 tablespoons Rice Flour (toasted, used as a carrier for spores)
The Brine (Moromi)
- 250 grams Sea Salt (non-iodized, high mineral content preferred)
- 1 liter Filtered Water (chlorine-free to protect the microbes)
👨🍳 Instructions
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1
Rinse the soybeans thoroughly under cold water until the water runs clear. Soak them in 12 cups of filtered water for 12-18 hours; they should double in size and lose their bean-like 'snap'.
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2
Drain the soaking water and place beans in a large heavy-bottomed pot. Cover with fresh water and bring to a boil. Reduce heat and simmer for 4-6 hours, or use a pressure cooker for 45 minutes, until the beans are soft enough to crush easily between your thumb and pinky finger.
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3
Drain the cooked beans, reserving 1/2 cup of the cooking liquid. Spread the beans out on a clean tray to cool until they reach exactly 85-90°F (30-32°C). This temperature is critical; too hot will kill the koji, too cold will stall it.
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4
Mix the Koji Kin spores with the toasted rice flour. Using a fine-mesh sieve, dust this mixture evenly over the warm beans, tossing them gently to ensure every bean is inoculated.
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5
Place the beans in a shallow wooden box or tray, cover with a damp, clean kitchen towel, and keep in a warm, humid spot (80-85°F) for 48 hours. You will know it is ready when the beans are bound together by a fragrant, white, fuzzy mold.
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6
Break up the mold-covered bean cake (now called 'koji') into small chunks. Prepare your brine by dissolving the sea salt into 1 liter of filtered water.
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7
In a sterilized 1-gallon glass or ceramic crock, combine the bean koji and the salt brine. This mixture is known as the 'Moromi'.
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8
Cover the crock with a breathable cloth secured with a rubber band. Place it in a cool, dark place with a stable temperature.
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9
For the first week, stir the mixture daily with a sterilized wooden spoon to aerate. For the next month, stir once a week. After that, stir once a month.
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10
Allow the Tamari to ferment for at least 6 months, though 12 months provides a much deeper, more traditional flavor profile. The liquid will darken significantly over time.
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11
To harvest, line a colander with several layers of fine cheesecloth or a nut milk bag. Pour the fermented mash into the cloth and let the liquid gravity-strain into a bowl for 24 hours. Do not squeeze too hard or the liquid will become cloudy.
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12
Optional: To stop fermentation and stabilize the flavor, heat the strained liquid in a saucepan to 180°F (82°C) for 20 minutes. Skim any foam that rises to the top.
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13
Bottle the Tamari in sterilized dark glass bottles. Store in a cool, dark place or the refrigerator for up to 2 years.
💡 Chef's Tips
Temperature control during the koji-growing phase is the most common point of failure; use a seedling mat if your house is cold. Always use non-chlorinated water, as chlorine can inhibit the growth of the beneficial Aspergillus oryzae. If you see black or green mold during the first 48 hours, discard and start over; you want pure white or slightly yellow-green fuzz. The leftover bean solids (the mash) can be blended and used as a rustic, salty miso paste for soups and marinades. Use a high-quality sea salt; the minerals in the salt contribute significantly to the final 'roundness' of the Tamari's flavor.
🍽️ Serving Suggestions
Drizzle over fresh Atlantic Salmon sashimi with a touch of wasabi. Use as a gluten-free base for a rich Ginger-Sesame salad dressing. Add a tablespoon to a slow-braised beef short rib stew to amplify the 'umami' meaty notes. Pair with warm sake or a dry Junmai Daiginjo to complement the fermented undertones. Brush onto grilled oyster mushrooms or eggplant skewers during the final stages of charring.