Soy, Japanese
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Ingredients.- — An equal weight of beans, coarse barley meal, and salt.
- Method.
- — Wash the beans well, boil them in water until tender, and pound them in a mortar, adding the barley meal gradually.
- Put the mass into an earthenware bowl, cover with a cloth, and let it stand in a warm place for several days, until it is sufficiently fermented, but not mouldy.
- To each Ib.
- of salt add 4 pints of water, stir until the salt is dissolved, then stir it into the fermented mass.
- Keep the bowl or pan closely covered for 3 months, during which time it must be daily stirred for at least i hour.
- At the end of this time strain through fine cloths, pressing the insoluble portion well, in order to extract as much of the moisture as possible.
- Let it stand again until quite clear, then drain off, and bottle for use.
- In making Chinese soy, the liquid extracted is boiled and re-boiled with a varying amount of sugar, mace, ginger and pepper, until it acquires the desired consistency.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Mortar and pestle
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Wooden spoon
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Sieve
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Colander