🍱 Shoyu no mi

Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (pressed barley is sometimes used), rice, and seed koji by adding salt water and letting it sit while stirring. Soy sauce and sake are added instead of salt water, and with this method, the soy sauce is ready to eat in about one week to 10 days. In the Shonai area, it is said to have been eaten since the Edo period (1603-1867). The flavor can be sweet or salty, depending on the amount of koji used. It is also called "amabisho" or "amapicho" in some regions.