Soy sauce making workshop

Soy sauce making workshop
I am very happy to run this Soy sauce making workshop this winter!!

May 28, 2017 (Sun) 10:00-12:30 / 14:00-16:30
June 3, 2017   (Sat)  10:00-12:30 / 14:00-16:30

I believe making (fermenting) these important condiment at home is a wonderful thing and very happy to share these technique with you!
In this workshop, we will use all Australian organic ingredients and start brewing your OWN soy sauce in Japanese traditional way.

It will be a exciting project for you! You will get high quality soy sauce which you can never purchase from supermarket!!

Just a allergic information. We use SPELT grain in this workshop.
For those who have trouble having spelt, please wait for Tamari workshop, which might been run in the future x

Please book through Contact page and let me know your requested date and time.
Looking forward to seeing you soon xx

Make your own “Sushi Mix”


If you prepare and store this “Sushi mix” in your fridge, you can make Chirashi-sushi(ちらし寿司) anytime you feel like it.
You can keep it for a month, very useful, isn’t it?


By the way, Chirashi-Sushi has mainly 2 different styles.
A) Sushi items on the Sushi rice
B) Sushi items mixed with Sushi rice

Depend on the place you are, you get different type of Chirashi-sushi when you are in sushi restaurant.

It seems like (A) can be seen sushi restaurant in Kanto Area (Around Tokyo)
If you order Chirasi-sushi in Kansai area (Around Osaka, Kyoto), you will get (B).

However, when you make Chirashi-sushi at home, more people make (B) style.
My family is from Kanto area, but we always made (B) type.
This is my mum’s version.
She always mix with grilled salmon. We call it Salmon Chirashi. (One of my favorite!!)

I’ll show you how to make “Sushi Mix”. It is heaps better than the one you buy from the shop, the packaged instant one. Trust me.

Here is the recommended ingredients.
(Missing something? No worries. Still works)

Carrot, finely cut

Dried gourd shavings or Kanpyo (かんぴょう)
Soaked in the water, and cut into the 2-3cm.


Thin fried tofu or Abura-age


Dried mushroom, Shiitake
Soaked in the water, and then slice them.
Keep the water, it can be a good Dashi. We will use it later.


Preparation has done!
Now. Start cooking.

Cook Shiitake mushroom and Kanpyo in the Dashi(500ml) +Soy sauce (4tbs) + Mirin (3tbs).
For Dashi, use the shiitake soaked water. (if it is not 500ml, add water then make it 500ml)
Bring it boil and cook it for about 5 min.

Then add salt (1tsp) and Abura-age.

Place a small lid directly on the food (Otoshi-buta)

and put a normal lid as well, turn down the heat and cook it for a while.(applox 20min)

Add carrot and Agave syrup. (You can use sugar instead, but in this case, add sugar from the beginning)
Cook it to splash the humidity, then turn off the heat.


Put everything in the container and cool it down.

Once it cooled down, pour vinegar.


That’s it!
Put it into the jar and store in the fridge.
Whenever you feel like sushi, mix it with cooked rice (brown rice will work, too), and serve.
Even for one person (one bowl), it’s ok! Just add this mixture, maybe 2tbs for 1 bowl.

Like my mum, you can put salmon as well, if you like.
Also, thin cooked egg (and thinly sliced) and pickled ginger can be decorated on top.
Oh I put Edamame, for green colour.
Doesn’t have to be Edamame, you can use, snow pea, pea, green leaves, anything you like.

There is no rule. Enjoy your style.

Hopefully, send me a photo of your Chirashi sushi!

Date-Maki, it’s another new year’s dish


Date-Maki (伊達巻き), rolled omelette mixed with fish paste.
The fish paste called “Hanpen”.


If you want to buy Hanpen from shop, it is frozen, but it looks like above.
In melbourne, you can find it at Japanese grocery stores and some Asian grocery stores.
(You can also make Hanpen by yourself. It is made with cod fish, taro, white egg, sugar and Mirin)
I would like to introduce how to make Hanpen later in this blog.

Well, back to Date-Maki.
These are the ingredients.

Hanpen (60g x 2)
Egg 3 or 4
Sugar 3 table spoons
Mirin 2 table spoons
Soysauce Just a little bit

In the mixer, put Hanpen and eggs.
Then add sugar.

Then add Mirin as well.

At last, just a few drops of soy sauce.

Mix them well.

Until it become smooth.

Here are the tools you need. Square shaped pan is recommended, but not essential.
You can try with round shaped pan. I tried few times with round shaped pan.

Bamboo mat. Sushi mat is ok, too. I use Sushi mat.

If your pan need oil, spread the oil thinly.
Heat the pan. Once oil is heated, then put the pan on the wet cold towel.
We only want oil is heated, but not the pan.

Pour the mixture

All of them.

Make sure the heat is very small.

Put the lid if you have.
I don’t have lid for this pan, so made an aluminium foil lid.

At first, inside is like this.

But gradually it rises.

When it rises like this, ready to turn it over.

Turn it over and cook it for just few seconds.

Place it on the bamboo mat.
Brown side down. Not burnt side up.

Now, start rolling it.


Use rubber band to hold the rolled Date-maki.

Place as it is until it cools down and holds the rolled shape.

Once it shaped, take the bamboo mat out.

Outside is nicely brown, because you put brown side down when you put it on the mat.

Slice and enjoy!!

Date-maki in the New year’s dish (おせち料理)
If you would like to read my previous blog post about new year’s dish,
please click here.


Ozo-ni !! One of my favorite new year’s dish

CIMG5283It’s a soup containing rice cakes and vegetables.
As I mentioned in previous blog post, it is a New Year’s dish.
Depend on the area, depend on the family, this ozno-ni can be very different taste.

This is my family’s Ozo-ni recipe.
It’s combine of taste from my dad’s family(in Gunma) and my mum’s family (in Fukushima).
Clear soup with some veggies come from dad’s family.
They have lots of citron tree at their house,
so citron skin for beautiful fragrance is essential for them.
Chicken topping comes from my mum’s family. This is called Nikogori (煮こごり) in her area.
Chicken bit is optional topping, so if you are vegetarian, just enjoy without it.
It’s still yummy.

Prepare chicken topping previous day.
One piece of chicken thigh.

Cut it in small pieces.

Put them in the pan.

Seasoning is soy sauce and Mirin.

Just cook them with soy and mirin. That’s all.


Make sure it gets cooked through.

Once it cooked through, put them in a container with sauce.


Then leave it in the cold place.
In mum’s hometown, Fukushima, it is very cold in winter.
She said they just left this chicken in the room which doesn’t have any heater.

But I’m in Melbourne, new year is in summer (even this year is bit cold),
so I put it in fridge.

Next day, it become like this.

Can you see the liquid (sauce) part become gelatinous?


According to my mum, this is the yummy part.

Well, I normally don’t eat meat, however, Ozo-ni with this chicken is exception.
This is such a my family taste to me, so I decided to have this for new year’s celebration.

Now, from here, how to make Ozo-ni!!
So far it was just preparation for topping :-p

Well, rice cakes! It’s Omochi (お餅)
If you don’t make your own rice cake, you can get these packaged one from Asian glossary shop.

How to cook them?

This is again depend on each home, but my family grill/toast them.
Some family boil them.

You can also use flying pan to cook rice cakes.
I used a toasting net here.



While rice cakes become like this, prepare the soup.
Soup stock (Dashi) is whatever you like.
If you are vegetarian, just use Konbu & Shitake Dashi.
If you like bonito flavor, use bonito flakes, too.

In your dashi soup, add some veggie.


If you have green leaf veggie, please add it, too.
It looks nicer.

Seasoning the soup with salt and Mirin.
Also just a little bit of soy sauce for nice smell.

This soup is called “sumashi-jiru”(すまし汁)
It is a clear type soup, seasoning with salt.

Put grilled rice cakes into the soup.

Ready to serve now.
If you like, previously prepared chicken as topping.
If you have, add some finely sliced citron skin (yuzu ゆず)
(I cannot find it in Melbourne though)
Also, Japanese herb, Mitsuba (三つ葉)if you can find.
This smells suddenly brings proper Japanese food flavor. It is so good.
(This is another thing you cannot find in Melbourne, so I used parsley instead, just for looks)


Please enjoy while it’s nice and warm.
Mmmm, I love this.

Tamago kake Gohan – today’s my breakfast (Asa gohan)


Today’s breakfast, main dish is…simply this!!
It’s Tamago kake Gohan, meaning, rice with poured raw egg.
We often have this for breakfast.
I guess, because it is very quick and yummy.
Good for morning.(Time is limited in the morning!!!)


Side dishes were
Kiriboshi Daikon
Radish Pickles
as I introdued before.
And of course, Miso soup with full of Wakame seaweed.

Back to the main dish.
Egg! Important.
It have to be a very fresh one.

Then break the egg.


Add some Soy sauce.

Now need bit work with rice.
Make a little dent so that egg can stay.
(Actually, this is just for looks)

Then place the braked egg onto the rice.

See? Looks nice.

Then, start eating!!
Mix the egg with rice.


If you like, add some more soy sauce.

Eat eat eat.

If you can not use chopsticks well, don’t hesitate to use spoon.
This Tamago kake gohan is very slimy.

To make this dish yummy,
it is important to use good soy sauce, too.
I used this.

This soy sauce needed 2 years to be completed.
Following traditional method, carefully made. Amazingly, full of umami.
I visited this soy sauce store house while I am in Japan,
the report of my visit will come shortly.
If you are interested to purchase, it is available. Please contact me.

Simmered daikon & salmon. What a great combination


Daikon is one of the great veggies to cook so many different ways.
It goes well with other veggie, also fish and meat.
This is one of the recipe from “with fish” version.

Here is Daikon.

Cut into small pieces, shape you like.

Put them into the pan.

Add some water.

Add salmon!
I normally use marinaded salmon with Shio-Koji,
but you can use simple salmon, of course.
Salmon fillet is pricy, but you can buy the other part than fillet.
Sometimes near the bone, near the head and near the fin.
It is cheaper and yummier.


Slowly cook.

Add seasoning. Soy sauce and Mirin. Cook for 10-15 min.
(until Daikon become soft)
(Try adding Shoyu-koji if you have. It gives more umami)
If the salmon is unsalted salmon, add salt, too.
(You can use Shio-koji in stead of salt)


Leave it until cool down.
While it is cooling down, the taste goes into daikon.
Daikon will contain all umami and yummy taste from the soup.

This looks still young.
Believe me, it become more yummy next day!!
So…it’s good to make a lot at once.
Hope you enjoy Daikon dishes.

Grilled rice ball ~Soy sauce flavor~

For your healthy snack, why don’t you try one of Japanese soul food.
It’s Yaki-Onigiri, means grilled rice balls.


You can make this when you have leftover rice from last night.
Good, isn’t it?
(Both white rice and brown rice works well)

First, make rice balls.

Prepare soy sauce.
Why we want soy sauce?
Yes !! We want Umami for rice ball ♪♪

Then put your rice ball on the soy sauce plate.
This is so lazy way…by the way. Proper way must be…using cooking brush.

Turn it over.

Make sure all of the surface has soy sauce.

Ready to grill. Put them into the grill.
Touch them gently otherwise it breaks easily.

Grill both sides until it becomes golden colour!!

Enjoy while it is still hot.
Smalls beautiful from the grilled soy sauce.

Making Shoyu (Soy sauce)

How to make Shoyu (Soy sauce) at home?

This is Koji to make Shoyu.

Look like….mud.

Shoyu (Soy sauce) is made from “soybeans”, “wheat”, “koji bacteria” and salted water.
Both steamed/cooked soybeans and roasted wheat are mixed with Koji bacteria in the special Koji room called Koji muro (麹室).
This is the one shown as above photo.

For home made Shoyu, you can start from this process by purchasing this prepared Koji for Shoyu.
Once you get this Koji, the making process not that hard.
What you need is LOVE to look after your shoyu, and TIME for slow process.

With this prepared Koji + Salt + Water + fermentation period = Your Soy sauce!! Yeah!

Prepare….Koji, salt, water and a big jar.
In the big jar (My one is bit too small …. difficult to put  hand. Bigger one is recommended)
First, decide how long you want to ferment your Soy Sauce.
(From 6 months to 12 months)
Depend of the fermentation length, you can calculate how much salt you need to your  Soy Sauce.
(From approx 18% to 22 %)

Prepare salted water.


Then pour the salted water to the jar.


Mix them well by your hand in the jar.
(That’s why you need a big jar)


At first, Soy Sauce Koji doesn’t want to be mixed with salted water,
but after while you are mixing it, they become friend with salted water 🙂

This is how it looks at this moment.


Wipe the jar, keep it clean.


Place the jar in the dark + cool place.


Mix Shoyu every day for the first week.
After the first week, mix like this once a week for 6 months to 12 months.


This is the surface of the second day.
Can you see little bubble is coming to the surface?
It’s alive Shoyu, fermenting now ~~.
Taste ? Sharp saltiness.


It is a slow fermentation process.
That’s why it is good ♪
That’s why it has a great flavor ♪
That’s why it has many nutritious benefits ♪

This is the photo of 4 months age.
Surface looks different from the first day, doesn’t it?

Taste already good, but I want to wait few more months to grow.
Looking forward to have my own Shoyu soon !!!