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Sauces and condiments from Thailand
Thai see-iu is brewed soy sauce. Cooked soybeans are mixed with roasted wheat flour and koji mould and grown on bamboo trays for three days, then the koji ferments in 17–20 % brine in earthenware jars set in the sun for three to six months. The liquid is boiled, filtered and bottled. Thai soy sauce also comes in white, black and sweet styles.
| Whole soybeans | Soaked overnight, then steamed or autoclaved until soft[jircas-seeiu] |
| Ground roasted wheat flour (or rice flour)Equal to the soybeans | [jircas-seeiu] |
| Aspergillus oryzae starter, grown on cooked rice | [jircas-seeiu] |
| Brine of 17–20 % salt1 part koji to 1–2 parts brine | [jircas-seeiu] |
| Starter | Aspergillus oryzae, grown on cooked rice |
Total time across the recorded steps: 3.1 months – 6.1 months
What changes: Soaked soybeans are steamed until soft
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Thai see-iu is brewed soy sauce. Cooked soybeans are mixed with roasted wheat flour and koji mould and grown on bamboo trays for three days, then the koji ferments in 17–20 % brine in earthenware jars set in the sun for three to six months. The liquid is boiled, filtered and bottled. Thai soy sauce also comes in white, black and sweet styles. Made in 5 steps over 3.1 months – 6.1 months. The longest step, ferment the moromi in brine, in the sun, takes 3–6 months (JIRCAS). Salt is 17–20 % (JIRCAS). Aspergillus oryzae and Salt-tolerant yeasts in koji and moromi, including Meyerozyma (Pichia) guilliermondii do most of the fermenting.
| Main step | 3–6 monthsReported[jircas-seeiu] | Ferment the moromi in brine, in the sun |
|---|---|---|
| Salt | 17–20 %Reported[jircas-seeiu][aryuman2015] | Ferment the moromi in brine, in the sun |
Thai see-iu is brewed with koji and brine like Chinese soy sauce. JIRCAS describes the moromi sitting in earthenware jars in a sunny place, with the time depending on the season, from three to six months.
The JIRCAS database warns that black mould on koji can produce toxin and should be avoided. The finished sauce is boiled and keeps for many years.
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi write that its production is thought to date back to ancient times, when the Chinese introduced it (citing Sundhagul and others, 1978). They add that the earliest known reference to it dates from only 1974, when Areekul and colleagues reported its vitamin B-12 content. A 1978 survey counted about 50 plants, 41 of them in and around Bangkok, most of them small and family-run, and reported a typical fermentation of 2 months in open air (Shurtleff and Aoyagi, citing Sundhagul 1978). In 1980 Bhumiratana and colleagues described the traditional process and used a koji strain from a Bangkok plant as a pure culture, and Flegel and Bhumiratana then made pure-culture inoculum in plastic bags.
