Koji Salt, Shoyu and Miso

Photos by Jete Devisser
Koji Fine Foods shoyu.
Denver Mace stirs a mash made of organic Quebec soybeans, organic toasted Saskatchewan wheat berries that have been steamed and inoculated with koji and sea salt from Vancouver Island Salt Co. The mash is destined to become shoyu.
While the shoyu is still fermenting in Okanagan wine barrels until it is expected to be released in October, Mace has been selling koji salt and miso balls at farmers' market throughout the lower mainland.
Sold in refillable containers, the miso balls, bottom right, can be dropped in hot water to make instant soup and come in flavours such as Thai red curry, spicy, ginger sesame, roasted garlic and nori.
After the mash, which is called moromi, has fermented for appxoimately a year, it is pressed and strained to be bottled as shoyu. Mace expects his first batch of the soy sauce to be ready for sale in October.