📝 About This Recipe
Born from the ancient traditions of Japanese miso-making, Tamari is the rich, gluten-free 'press liquor' that yields a profound umami depth far superior to standard soy sauce. This recipe guides you through a small-batch, authentic fermentation process, resulting in a thick, velvety condiment with notes of caramel and deep earthiness. It is the ultimate expression of patience and craftsmanship, transforming simple soybeans into a culinary treasure.
🥗 Ingredients
The Legume Base
- 4 cups Organic Yellow Soybeans (dried, high-quality non-GMO)
- 12 cups Filtered Water (for soaking and boiling)
The Inoculation
- 4 cups Rice Koji (dried or fresh Aspergillus oryzae inoculated rice)
- 1.5 cups Sea Salt (high-quality non-iodized salt)
The Brine (Moromi)
- 6 cups Filtered Water (boiled and then cooled to room temperature)
- 1 piece Toasted Kombu (approx 4-inch square for added depth)
👨🍳 Instructions
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1
Rinse the soybeans thoroughly under cold water until the water runs clear, then soak them in 12 cups of filtered water for at least 18 hours. The beans should triple in size.
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2
Drain the soaking water and place the beans in a large heavy-bottomed pot. Cover with fresh water and bring to a boil; skim off any foam that rises to the surface.
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3
Reduce heat and simmer the beans for 4 to 5 hours, or until they are soft enough to be easily crushed between your thumb and pinky finger. Ensure they remain covered with water throughout the process.
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4
Drain the cooked beans, reserving 1 cup of the cooking liquid (bean stock). Allow the beans to cool until they reach 90°F (32°C)—this is critical to avoid killing the koji spores.
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5
In a large sterilized bowl, lightly mash about 25% of the beans to create a paste-like consistency, leaving the rest whole for texture and drainage.
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6
Mix the rice koji and sea salt together in a separate bowl, ensuring the salt is evenly distributed to regulate fermentation.
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7
Combine the cooled soybeans, the koji-salt mixture, and the reserved bean stock. Stir thoroughly with a sterilized wooden spoon until a thick mash forms.
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8
Transfer the mixture into a clean 1-gallon glass or ceramic crock. Pack it down firmly to remove any air pockets where unwanted mold could grow.
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9
Pour the 6 cups of room-temperature filtered water over the mash and add the kombu piece. This liquid mixture is now called 'Moromi'.
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10
Wipe the inner rim of the jar with a cloth dipped in vodka or salt water to ensure sterility. Cover the surface of the mash directly with plastic wrap or a sterilized weight to keep the solids submerged.
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11
Cover the jar with a breathable cloth secured by a rubber band. Store in a cool, dark place (55-70°F) for 6 to 12 months.
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12
Stir the mixture once a week for the first month, then once a month thereafter using a sterilized spoon to aerate the mash.
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13
After the fermentation period, the liquid will be dark and fragrant. Strain the mixture through a double layer of cheesecloth or a fine-mesh nut milk bag, squeezing firmly to extract every drop of Tamari.
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14
Optional: For a shelf-stable product, heat the extracted liquid in a saucepan to 180°F (82°C) for 10 minutes, then bottle in sterilized glass jars. Otherwise, keep raw and refrigerated.
💡 Chef's Tips
Always use non-chlorinated filtered water, as chlorine can inhibit the fermentation process. Ensure every utensil and vessel is thoroughly sterilized with boiling water or food-grade sanitizer. If a small amount of white mold (kahm yeast) appears on the surface, simply scrape it off; however, if you see green or black mold, discard the batch. The longer you ferment, the darker and more complex the flavor will become—patience is your best ingredient. Use the leftover bean solids (the 'press cake') as a savory base for soups or marinades so nothing goes to waste.
🍽️ Serving Suggestions
Drizzle over fresh Sashimi-grade Hamachi or Tuna to highlight the clean, salty finish. Use as a gluten-free glaze for grilled Yakitori skewers or roasted root vegetables. Whisk into a ginger-sesame vinaigrette for a bright and savory salad dressing. Add a teaspoon to a classic Bolognese or beef stew to provide an 'invisible' boost of savory complexity. Pair with a glass of dry Junmai Sake to complement the fermented koji notes.