Anything I’m Fermenting

April 30, 2008

Salty Language!

Filed under: Brining,Soy Sauce — iwouldntlivethere @ 2:14 pm
Tags: , ,

Inigo, from Umami Madrid sent me a truly fascinating email a few days ago, explaining that he had contacted Kikkoman Europe about how much salt to use. With his permission I have posted the exchage, starting with Kikkoman’s initial response to how much salt to use:

Dear Mr. Inigo Aguirre,

First of all, we thank you for your inquiry and your interest in making soy sauce by yourself for educational purposes.

As per your inquiry, I’m happy to reply although this may not be enough information to you.

It all depends on what kind of soy sauce (salty, light, etc.) you intend to make, but we suggest that you use 30 g of salt per 100 ml of water used.

I hope you will find a way to make it successfully.

Best regards,

Takehito Kubo

Kikkoman Trading Europe GmbH

So Inigo replies:

Dear Takehito,

Thanks very much for your info and kindest help. I have been using 25 g of salt per 100 g of water, so I think it will be fine.

One…actually two more questions:

What is the minimum amount of satl that could be used (e.g. for light soy sauce)?

Do you use wheat for the soy sauce or is flour just as good? I understand that Japanese soy sauce is done with whole toasted wheat, whereas Chinese soy sauce is done with wheat. Is this so?

In case you’re interested please click on my blog to see how I’m doing it (sorry, it is in Spanish).

Thank you very much. Best regards,


And so Kikkoman replies again:

Dear Mr. Inigo Aguirre,

Thank you again for your inquiry.

For your information, it is recommended that you use at least 15 to 16% salt, otherwise the moromi mash could decay.

Furthermore, we use whole wheat as an ingredient to be roasted.

For general information, please find attached the process of making naturally brewed soy sauce.

I hope this information can be of help.

Best regards,

Takehito Kubo

Kikkoman Trading Europe GmbH

1 Comment »

  1. […] Tags: Brine Strength, Brining, Making Soy Sauce At Home, Soy Sauce I’ve been digesting what Kikkoman said to Inigo for a few days now, as well as what Takadi has asked (sorry about not responding earlier…it […]

    Pingback by Long-Winded Soy Sauce Update « Anything I’m Fermenting — May 7, 2008 @ 3:27 am | Reply

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