What is raw Nama Shoyu?

In Japanese, nama means raw (or unpasteurized) and shoyu means soy sauce. Therefore, nama shoyu is a raw, unpasteurized Japanese-style soy sauce popular among those following a raw and vegan food diet.

Is Nama Shoyu healthy?

Nama shoyu is unpasteurized and abundant in healthy microorganisms such as Lactobacillus, which aid digestion and assimilation of nutrients, and help balance intestinal ecology.

How long does Nama Shoyu last?

How long will the Ohsawa® Organic Nama® Shoyu keep? Ohsawa® Organic Nama® Shoyu is fermented over 2 years and has a high salt content, because of these qualities it will last an indefinite amount of time.

How is Nama shoyu made?

Nama shoyu is fermented and aged in wooden barrels, most often made of cedar. This process uses less salt than regular soy sauce. Enthusiasts refer to it as “the champagne of soy sauce,” because of its strong flavor and lack of any chemical aftertaste. The word “nama” in Japanese means “raw.”

Is Nama shoyu the same as tamari?

In Japan, Shoyu is the Japanese name for a soy sauce made from a mash of soybeans and wheat; and tends to be used as an all-purpose cooking soy sauce. Tamari is a wheat free soy sauce made by drawing off the liquid content of soybean miso.

How is shoyu different from soy sauce?

This gives the Japanese sauces a sweeter, more nuanced flavor than their Chinese counterparts, which are usually saltier and more aggressive. Shoyu is simply the name for the Japanese-style soy sauce, which can be light (usukuchi) or dark (koikuchi).

What is in Coconut Aminos?

Coconut aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt. The sugary liquid is used to produce a variety of food products. Coconut aminos is similar in color and consistency to light soy sauce, making it an easy substitute in recipes.

Does shoyu go bad?

Shoyu and tamari are naturally brewed and fermented and can go bad faster than regular soy sauce. If unopened and stored in a cool and dry place, they can last up to two years. Once opened, their peak flavor can last for only around three months, but they are still safe to use for a lot longer.

Does shoyu need to be refrigerated?

The short answer? Nope, soy sauce doesn’t need to be refrigerated… most of the time. One of the cool things about fermented foods like fish sauce and miso is that they can technically be left out at room temperature for some time without spoiling.

Is shoyu better than tamari?

While the unapologetically and piercingly salty shoyu is the best choice for sushi and sashimi, tamari is ideal for sauces and dressings for more depth and umami.

Does shoyu contain alcohol?

The alcohol content in shoyu is 2-4% and is said to be evaporated by heat in the cooking process. However, Muslims, as well as Japanese kids, need to be careful in choosing shoyu.

Whats the difference between shoyu and ponzu?

Ponzu is made using rice wine, rice vinegar, bonito fish flakes, and citrus (via Serious Eats). Because of its ingredients, ponzu gives off a much lighter, delicate, and citrusy taste when used as a marinade or a dipping sauce. Soy sauce, on the other hand, is essentially fermented soybean liquid with salt water.

What is Nama shoyu?

Therefore, Nama Shoyu is a raw, unpasteurized Japanese-style soy sauce popular among those following a raw and vegan food diet .

What is shoyu (shoyu)?

Shoyu (醬油) is the Japanese word for soy sauce. It should technically be written as “ shouyu ” or “ shōyu ” but I guess marketers felt that was a confusing way to spell it. Shoyu is one of the most essential ingredients for Japanese flavour, and is used in seemingly 90% of dishes. It adds saltiness, as well as umami to your dishes.

What is “Nama shoyu” (なま醤油) soy sauce?

“Nama shoyu ” (なま醤油) is filtered, but not heat treated to remove microorganisms. As a result of not being heat treated, this version of soy sauce has milder taste and smell. When cooking, it will be much more fragrant than soy sauce that has already been heat treated. The last type of raw soy sauce is “ ki shoyu” (きしょうゆ).

Can you eat Nama shoyu raw?

Though nama shoyu is actually heated well above the usually raw-allowed 115 F, it is still used by many raw foodists because it contains beneficial living enzymes; those following a raw vegan diet will usually consider that the beneficial enzymes counteract the fact that it was heated above the allowed temperature.