Recipe courtesy of Gabe Rosen and Ed Ross of Biwa Restaurant.

3 pounds raw, dried soybeans
2.5 pounds Koji rice, frozen (available locally at F.H. Steinbart Co.)
1 pound kosher salt
2 quarts soybean liquid (reserved from cooking the soybeans)

One three-gallon container for fermenting (glass, glazed ceramic or stoneware, or unscratched plastic)
meat grinder with coarse plate (or an s-type potato masher if a grinder is not available)
large strainer or china cap
large mixing bowl
large pot
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