We Made a Soy Sauce Alternative from Wild Mushrooms (Shoyu Recipe)
Can you really make a soy sauce–style condiment from wild mushrooms? In this video, we use pheasant back mushrooms (also known as dryad’s saddle, Polyporus squamosus), along with koji rice and salt, to create a rich, fermented wild mushroom shoyu right at home.
This homemade shoyu recipe transforms wild foraged mushrooms into a deep, savoury sauce inspired by traditional soy sauce fermentation. It’s a fascinating from-scratch fermentation project and a great way to turn wild ingredients into something truly unique.
If you enjoy wild food recipes, foraging, fermentation, and homestead kitchen projects, I think you’ll love this one. Enjoy this wild mushroom shoyu just like you would soy sauce - in stir frys, marinades, dressings and more.
KOJI RICE: https://amzn.to/3Qum2uY
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