Homemade Additive-free Daishi Soy Sauce

Homemade Additive-free Daishi Soy Sauce

This is an all-purpose soy-sauce. Since I don't like to use chemical additives, I've been making this for years.


Soy sauce
1.8 L
1 cup
Bonito flakes
200 g
○ Kombu
40 g (or powdered, 1 and 1/2 tablespoon)
○ Dried shiitake mushrooms
10 (or powdered, 3 tablespoons)


1. Put the kombu in a food processor and process it until powdered. Do the same with the dried shiitake mushrooms (make a large amount and keep it in stock for later use).
2. In a large container, combine the soy sauce, sake, and bonito flakes, put the kombu and shiitake powder in a paper tea filter, then let it sit in the soy sauce overnight.
3. After letting it sit overnight, bring it to boil on medium heat, then cool. Store in the refrigerator after it cools.

Story Behind this Recipe

At first, I made this with kombu and dried shiitake mushrooms without grinding them into powder, but I realized that it's more efficient and economical to grind it into powder so I do so now.