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Sauces and condiments from Philippines
Toyò is Philippine soy sauce, usually from soybeans, wheat, salt and caramel colour. In a Philippine research centre's method, soaked and steamed soybeans are mixed with roasted flour and a koji starter, grown into koji for 4–5 days, fermented in brine for about three months, pressed, darkened with molasses and pasteurised. It is thinner and saltier than its Southeast Asian counterparts.
| Soybeans1 kg | Soaked overnight[data1986] |
| Wheat flour, roasted until light brown1 kg | Sweet potato or cassava flour worked as substitutes in the study[data1986] |
| Starter | Aspergillus oryzae or A. sojae grown on 200 g of steamed rice[data1986] |
| Salt0.925 kg | [data1986] |
| Water3.55 L | [data1986] |
| MolassesTo colour | Added to darken and thicken the sauce[data1986] |
| Starter | koji/qu/mold-starter (Aspergillus oryzae or A. sojae) |
Total time across the recorded steps: 3.1 months – 3.2 months
What changes: Soaked soybeans are steamed soft
Output: cooked soybeans.
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
Toyò is Philippine soy sauce, usually from soybeans, wheat, salt and caramel colour. In a Philippine research centre's method, soaked and steamed soybeans are mixed with roasted flour and a koji starter, grown into koji for 4–5 days, fermented in brine for about three months, pressed, darkened with molasses and pasteurised. It is thinner and saltier than its Southeast Asian counterparts. Made in 5 steps over 3.1 months – 3.2 months. The longest step, add salt and water and ferment the mash, takes at least 3 months (Data E.S 1986). Salt is 10 % (Data E.S 1986). Aspergillus oryzae or A. sojae does most of the fermenting.
| Main step | at least 3 monthsReported[data1986] | Add salt and water and ferment the mash |
|---|---|---|
| Temperature | 80 °CReported[data1986] | Darken with molasses and pasteurise |
| Salt | 10 %Reported[data1986] | Press, and extract twice more with brine |
| Acidity | pH 5.1–5.5Reported[data1986] | Add salt and water and ferment the mash |
Toyò is closest to Japanese koikuchi, but the Philippine kind is thinner and saltier than other Southeast Asian soy sauces and is usually darkened with caramel colour. Philippine researchers have replaced the imported wheat with local sweet potato or cassava flour without losing yield.
Salt and the final 80 °C pasteurisation are its hurdles. The study's sauce was below the usual salt level, which the authors noted could be raised. The Philippine national standard PNS 274:1993 sets, for fermented-type soy sauce, a pH of 4.3–5.0 and 15–25 % salt (m/m), as reported by Fukutome.
Every number is labelled with how it is known. How this atlas is made
The name comes from tau-yu in Philippine Hokkien. Fukutome, citing Sanchez (2008), reports that Philippine soy sauce was first brewed in jars at home in the Chinese way and was industrialised in modern times with Japanese shoyu methods; the three large brands she lists are Silver Swan, Datu Puti and Marca Piña.
