Shoyu no mi ｜ Our Regional Cuisines

1. Roast soybeans until golden brown. (Do not overcook.) 2. Break the soybeans into two pieces on a stone jar and remove the skins. Break them into two pieces in a net or on a stone by hitting them lightly with a hammer.

2. Soak the wheat for 10 to 12 hours. (The wheat should be soaked for 10 to 12 hours, or until you can crush it with your fingers.) Soak the rice overnight.

3. Mix wheat and rice and steam slightly firm (not too soft). (Do not let it soften too much.) 3. Moisten the soybeans with a little hot water.

4. Place the soybeans on top of the wheat and rice mixture and steam for about 5 minutes, then turn off the heat (until the steam passes through the soybeans). (Until steam passes through the soybeans)

5. Spread 4 on a white cloth and cool to about 40°C, stirring with a spatula, and quickly mix in the seed koji. Wrap it in a blanket, put it in a cardboard or wooden box, and leave it for a day and night. When the temperature reaches about 35°C, remove the wrapping little by little to prevent the temperature from rising. After about two days and nights, soy sauce seed koji will be ready (the finished product should be yellowish in color).

6. Add salt to boiling water to dissolve, and cool to about human skin. Put it in a container with the soy sauce seed malt of 5, mix, and let it stand. It can be eaten about one month after preparation.