Saishikomi shoyu
Saishikomi shoyu is a double-brewed soy sauce: a second moromi is made with a finished soy sauce in place of salt water, which makes a dark, concentrated sauce with softer salt.
Recipes
1504 records with their sources, across 11 categories.
All condiments19
Fermented, enzyme-ripened and mixed seasonings12
Legume, seed and plant-protein ferments3
Vegetable lactic2
Garum and fish sauces1
Koji, mold starters and mold-ripened ferments1
Fermented, enzyme-ripened and mixed seasonings12Legume, seed and plant-protein ferments3Vegetable lactic2Garum and fish sauces1Koji, mold starters and mold-ripened ferments1Filtered to
Recipes
Usukuchi shoyu
Usukuchi is Japan's light-coloured soy sauce, a Kansai style identified by its pale colour rather than by lower salt, with the colour set by production choices made during brewing.
High risk
Murrī
A dark, salty fermented condiment of the medieval Arabic kitchen, made from fermented barley and flour, which seasoned dishes where later cooks would use soy sauce, salt or sumac.
Louisiana fermented pepper sauce
Documentary account of Louisiana pepper sauces, using TABASCO's published barrel-aged commercial process as one specific example; the source does not provide a validated home recipe.
Kahudi
Kahudi is an Assamese mustard-seed condiment fermented with sour Thekera fruit into a strong mash; household methods and study results differ, and no validated home schedule exists.
Jiangyou (Chinese soy sauce)
Jiangyou is the Chinese soy sauce family, an umbrella term for light, dark and seasoned sauces made by two main process families: high-salt liquid-state and low-salt solid-state brewing.
Zhenjiang Black Vinegar
Zhenjiang black vinegar is a Chinese glutinous-rice vinegar made by mixed-culture fermentation, solid-state acetification, roasted-rice extraction and ageing, giving a dark, savoury, mildly sweet condiment.
Elevated risk
Koikuchi soy sauce
Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.
High risk
Mitihue
A documentary account of Tahitian mitihue, a fermented coconut condiment traditionally associated with freshwater prawns. It records cultural context and source-reported risks without giving a household preparation method.
Soy sauce
Soy sauce is a salted liquid seasoning made by growing koji mould on soybeans and grain, maturing the mash in brine and pressing out the liquid. Japan's shoyu is the best-documented form.
High risk
Tucupi negro
Tucupi negro is a dark, pungent sauce that Amazonian Indigenous women make by pressing bitter cassava, settling its starch and simmering the juice for hours until it thickens.
Elevated risk
Sugar-based apple cider vinegar
Apple vinegar made at home from whole fruit or peelings and cores, sugared and fermented first to alcohol by yeast and then to acetic acid by bacteria in open air.