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Soy and legumes from Northern China
Salt-free shih were whole soybeans cooked, heaped in a warm, sealed room until a white and then a yellow mould coat grew, washed clean, and packed into a chaff-lined pit to ferment. The 6th century Qimin Yaoshu gives the method with no salt at all; the later Bencao Gangmu calls the unsalted kind 淡豉 (tan-shih) and gives its own sun-and-jar method. This is a text-only reconstruction from historical sources.
| Soybeans | Old beans are best; new beans are still damp and cook unevenly[qmys-ws] |
| Grain chaff (穀蘵) | To line and cover the fermenting pit[qmys-ws] |
| Millet straw (黍穄穰) | Wetted with hot water to cover the heaps in cold weather[qmys-ws] |
| No salt | The Qimin Yaoshu method adds nothing to the beans[qmys-ws] |
Total time across the recorded steps: 13 days – 18 days
What changes: Soybeans boil until they are soft enough to pinch through
Overcooked beans turn the shih mushy. In winter the beans are spread slightly warm, in summer fully cold. Output: cooked beans.
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
Salt-free shih were whole soybeans cooked, heaped in a warm, sealed room until a white and then a yellow mould coat grew, washed clean, and packed into a chaff-lined pit to ferment. The 6th century Qimin Yaoshu gives the method with no salt at all; the later Bencao Gangmu calls the unsalted kind 淡豉 (tan-shih) and gives its own sun-and-jar method. This is a text-only reconstruction from historical sources. Made in 6 steps over 13 days – 18 days. The longest step, pack into a chaff-lined pit to ferment, takes 10–15 days (Jia Sixie 2026).
| Main step | 10–15 daysReported[qmys-ws] | Pack into a chaff-lined pit to ferment |
|---|
Unlike salted douchi and hamanatto, nothing goes into the beans but water. The Qimin Yaoshu ferments them in a pit inside a warm, half-sunk room, with the heat of the heap itself managed by turning.
The Qimin Yaoshu calls shih easy to spoil. A heap that overheats rots into a foul mush that even pigs and dogs refuse, one kept too cold tastes poor, beans that are not washed clean turn bitter, and beans left too long in the pit turn bitter. These are the book's quality warnings, not safety data [qmys-ws]. Treat this as history, not a method to follow. A study of botulism outbreaks in China says home soybean ferments kept warm in airtight containers likely let the toxin form [li2022bot], and salt-free beans packed tight in a warm pit have no salt to hold it back.
Every number is labelled with how it is known. How this atlas is made
The Qimin Yaoshu (c. 535), chapter 72, gives the warm-room method. An eighth-century Tang materia medica says the salt-free soy nugget sauce of Shenchou in Henan kept for many years but was not recommended for medicine (Shurtleff and Aoyagi). In 754 the monk Ganjin (Jianzhen) is recorded as bringing salt-free soy nuggets (kan-shih) to Japan (Shurtleff and Aoyagi).
