Soaking Soybeans
Soaking soybeans
Japanese: 大豆の浸漬（だいずのしんせき）
Soaking dried soybeans in water to fully hydrate them. Essential before steaming.
Soaking dried soybeans until fully hydrated. Typically about 18 hours, longer in cold weather.
Fully soaked soybeans roughly double in weight (2.2-2.3x). Insufficient soaking causes uneven steaming and inconsistent fermentation. Split a bean — uniform color throughout means ready. Allow extra time in colder seasons. Bubbles during soaking are just beans respiring — no concern. Prepare about three times the water by volume and check regularly. Good preparation starts with good soaking.