Soy sauce  or Toyo is one of the popular condiment in the Philippines, usually  made from  soybeans, wheat, salt, and caramel.  It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese “shoyu”.  It is used as a staple condiment to flavor many cooked dishes and as a marinade during cooking.

Although this product is widespread, seen in almost any supermarket, sari sari store or wet market, making your own soy sauce at home can also be a sideline income specially if you can make a better one.   Just remember, even a simple product like these and having so many competition can be overcome by creativity.

Materials:

• 1/2 kg Soybeans
• 6 liters or 24 cups Salt solution
• Mold (Aspergillus Oryzae)
• 1/2 kg Flour
• 1/2 tsp. Rice bran
• 8 tbsp. “Kaolin”

PROCEDURE

1. Clean, wash and soak soybeans overnight.
2. Drain well. Put soybeans in a casserole and cook until soft.
3. Cook soybeans in a pressure cooker (15-lb pressure) for 1 hour or cook until tender.
4. Mix soybeans and flour thoroughly.
5. Sprinkle rice bran with molds (3 days old) over the mixture and mix well.
6. Spread mixture 1-2 inches thick in a tray.
7. Cover with clean cloth or paper and allow the molds to grow.
8. Stir occasionally.
9. After 3-4 days, transfer the mixture to a container with salt solution.
10. Cover the container with paper or cloth and shake well.
11. Set aside for 1 month. Stir once in a while.
12. Strain the mixture through a cheesecloth, add “kaolin” and let it stand until it has clear appearance.
13. Strain again through a cheesecloth, add syrup and boil for 30 minutes.
14. Transfer to a sterilized bottle and cover. Store.

Source: mis.dost.gov.ph