Soybeans – ½ kg
Salt solution (18%)- 6 liters or 24 cup
Mold (Aspergillus Oryzae)
Flour – ½ kg
Rice bran – ½ teaspoon
Materials and Equipment:
measuring cups and spoons
wide mouth jars
sterilized glass jars with new caps
1. Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole and cook until soft. Cook soybeans in a pressure cooker (15-lb pressure) for one hour or cook until tender. Mix soybeans and flour thoroughly. Sprinkle rice bran with molds (three days old) over the mixture and mix well. Spread mixture 1-2 inches thick in a tray. Cover with clean cloth or paper and allow the molds to grow. Stir occasionally.
2. After 3-4 days, transfer the mixture to a container with salt solution. Cover the container with paper or cloth and shake well. Set aside for one month. Stir once in a while. Strain the mixture through cheesecloth. Transfer to a sterilized bottle and cover. Pasteurize and store.
Source: Great Flavor of Soybean. Book Series No. 155/1996. Philippine Council for Agriculture, Forestry and Natural Resources Research and Development.