Right on! I had a similar experience when making a tasty paste from radishes and hakurei turnips that I'd left in the ground too long and were starting to get woody (heh!). The solids settled out of a good 50% liquid, and rather than bemoan it, I tilted it off into another jar. It is the best part of that make. But the solids are not bad either, just not anything to write home about. So I've kept them. No doubt they'll be blended with something once I can figure out what and have time to mess with it.
I'm gonna nit-pick your use of "Shoyu". At Kojicon, I learned that shoyu is specifically soy sauce made from soy and wheat, whereas "tamari" is the liquid that rises to the top of misos as they ferment and compact. So wouldn't "tamari" be a better descriptor here?
None of the traditional words really work for untraditional ferments. And since I made this much wetter than I would have for a miso, tamari doesn't really fit either. I use garum for an umami liquid made from some for of animal products and shoyu for one made from vegetable sources. That's sort of the extent of my thinking. I could also just use "umami juice" I guess.
Maybe Rich has some insight on the matter? I really do not know the extent to which "tamari" is appropriate or not, only that the guy in Mystic who makes barrels upon barrels of "shoyu" in the Japanese tradition (I think his company is called Moromi) was very particular about the use of the word.
Right on! I had a similar experience when making a tasty paste from radishes and hakurei turnips that I'd left in the ground too long and were starting to get woody (heh!). The solids settled out of a good 50% liquid, and rather than bemoan it, I tilted it off into another jar. It is the best part of that make. But the solids are not bad either, just not anything to write home about. So I've kept them. No doubt they'll be blended with something once I can figure out what and have time to mess with it.
I'm gonna nit-pick your use of "Shoyu". At Kojicon, I learned that shoyu is specifically soy sauce made from soy and wheat, whereas "tamari" is the liquid that rises to the top of misos as they ferment and compact. So wouldn't "tamari" be a better descriptor here?
None of the traditional words really work for untraditional ferments. And since I made this much wetter than I would have for a miso, tamari doesn't really fit either. I use garum for an umami liquid made from some for of animal products and shoyu for one made from vegetable sources. That's sort of the extent of my thinking. I could also just use "umami juice" I guess.
Maybe Rich has some insight on the matter? I really do not know the extent to which "tamari" is appropriate or not, only that the guy in Mystic who makes barrels upon barrels of "shoyu" in the Japanese tradition (I think his company is called Moromi) was very particular about the use of the word.
I know Bob. I’ll ask him. The Noma book uses shoyu, garum, and some others.