Japanese Fermentation | Craft Your Own Soy Sauce

For millennia, fermentation has shaped human civilization, from preserving foods through long winters to creating alcoholic beverages. In Japan, it plays a special role: fermented ingredients are the basis of Japanese cuisine's unique flavor profile. Many of Japan's centuries-old brands are actually fermentation-related companies, from sake breweries to soy sauce producers. As scientific studies continue to reveal fermentation's health benefits, these traditional methods are finding eager new practitioners worldwide. Led by fermentation expert Yoko Maeda Lamn, this hands-on session explores the traditional methods, authentic flavors, and cultural significance of Japan’s beloved fermented foods—miso (fermented soybean paste), koji (fermentation starter made from rice or barley and mold), and that superstar condiment, shoyu (soy sauce).

Explore Soy Sauce Traditions

First, discover the five main types of soy sauce: Koikuchi, Usukuchi, Shiro, Tamari, and Saishikomi. Then, gain a behind-the-scenes knowledge of the traditional production process, including key ingredients like soybeans, wheat, koji, and brine, and the time-honored fermentation methods that create their distinct flavors. Explore the character of wooden-barrel (Kioke) soy sauce and how artisanal techniques preserve centuries of tradition. The workshop will also explore soy sauce production in the U.S., from emerging craft soy sauce breweries to global leaders like Kikkoman.

Hands-On Soy Sauce Making

In this session, participants will combine koji made from soybeans and wheat with brine to prepare moromi and experience the very beginning of soy sauce fermentation. The focus is on observing how fermentation progresses over time and how the mixture gradually transforms into soy sauce. Participants will also learn key points on what to look for at home so they can enjoy watching the fermentation continue after the workshop.

Flavorful Comparative Tasting

Participants will also enjoy a tasting of five curated soy sauces, including Kioke-brewed, JAS-standard, and U.S. varieties, paired with simple foods such as tofu, avocado, and eggs. Through Lamn’s guidance, participants will refine their palates and learn to identify umami, aroma, and pairing versatility. The session will also introduce the Kioke Project, highlighting the cultural and environmental importance of preserving Japan’s traditional wooden-barrel fermentation methods.

Whether you are a gourmet foodie, home cook, or simply curious about Japanese culinary traditions, this workshop offers a rare opportunity to experience the art of fermentation hands-on, deepen your appreciation for soy sauce, and bring a piece of Japan’s culinary heritage home.

@chiharuuchidaphotography (left) / NA (right)

About the Instructor

@brendamorschphoto

Yoko Maeda Lamn | Founder of HAKKO

Originally from Nara, Japan, Yoko Maeda Lamn is a fermentation educator based in Los Angeles. After moving to the U.S., her love for the familiar taste of home led her to begin making miso by hand. This passion gradually grew into teaching fermentation workshops not only at her own studio but also across states — at schools, community centers, and churches — promoting Japanese food traditions through hands-on experience and cross-cultural exchange. Through her company, HAKKO, she continues to share the gentle art of fermentation, passing on the beauty of time, care, and connection to people in her community and beyond.

Related Content

• To learn more about the history and techniques of Japanese fermentation, read an article from our archive
• To learn how Kikkoman U.S.A. has adapted as a heritage brand, watch a recording of a webinar on the secrets of sustainable business

Main Event Photo: @brendamorschpoto

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