View Full Version : Replacing Nama Shoyu?
06-27-2006, 11:58 PM
Anyone have any suggestions for replacing nama shoyu in recipes that have an Asian flaire? Also that aren't Braggs or miso.
For example in un-fried rice, or a nice crispy spring roll. I loooove these recipes and nama shoyu just isn't working for me these days.
06-28-2006, 02:52 AM
if you want something to taste like nama shoyu, then all I can say is Celtic Sea salt
but if you are asking for something to use as a dip for spring rolls, I take 1 T nama shoyu and 1 T agave' nectar and mix, then dip, so you could use agave' and some sea salt if you like, or add some other spices too.
I also use orange juice, fresh ground ginger and cayenne pepper, super yummy.
06-28-2006, 06:20 AM
Would miso work. I have seen it recomended as a substitute. Bought it last week but have not opened it yet
06-28-2006, 08:23 AM
there are lots of ways to get an asian flair without shoyu, miso, braggs, etc. I've gotta run out the door now, but some that immediately come to mind are for a spring roll dip, you can blend up (until still some chunks) some sweet red pepper, hot pepper, a vinegar of choice (rice vinegar if you can handle a little non-raw condiment will give you the most asian taste), and agave or sweetener of choice and a little water (you could add some very finely sliced green onion for color).
I grow Thai Basil, and that is an amazing way to get a little Thai flair, along with grated lime rind which simulates the lime leaf in their cuisine. Coconut is also great for Thai flair, and a little lime juice. You can even use plain old basil in place of the Thai Basil.
Ginger, garlic, those things give asian flair, as does sesame seeds or sesame oil which can be raw. I've just been using the seeds (mostly black ones) in my stir-unfrys as I've been preferring whole foods to oil. If you're after that "dark", meaty, base taste of nama shoyu, you could experiment with a little mushrooms, dried mushroom powder in your coffee grinder, then blended with salt and put into your stir fry or whatever (you can buy gorgeous chinese mushrooms dried in asian markets, they have a real asian taste to me), or you can dry fresh mushrooms that you buy. I'm not big into eating commercial mushrooms, I think I'd go to the nama shoyu before the mushrooms myself, but to each his own, I'm guessing it's the naturally occurring msg that is more the issue for you.
Ground star anise also gives a nice Chinese flair, small amounts. What a beautiful spice that is to look at, I love everything about it. I think it should be in everyone's cupboards even if you're not going to use it! ;)
You could also experiment in making a raw hoisin sauce, I'm thinking soaked raisins, sweet potato, something "acid" like vinegar, a little spices, salt, maybe agave, some dried mushroom, whatever balances out the taste.
Sky is the limit!
RP is totally right that the salt is an important replacer for nama shoyu, especially in general recipes it's a good rule of thumb to just replace the shoyu with salt, so I'd be generous on the salt in whatever you concoct.
06-28-2006, 09:02 AM
I dunno how this will work for you, but I stopped adding salt to my food, but I use or add dehydrated celery when I want a salty salad dressing or something. Personally, my taste buds are happier than they ever have been...I appreciate the taste and combination of things sooo much more. :) Miss u...we really need to catch up!!!!
06-28-2006, 09:23 AM
At times I've used miso instead. It has always tasted fine without nama shoyu. I read in (I think Gabriel Cousens book) that it Nama Shoyu, Braggs and Celtic Sea salt really arn't that great for you. Along with agave, ummm... I don't know there were others as well.
06-28-2006, 11:29 PM
Thank you for all the suggestions!! Tonight I did some experimenting and make a carrot-ginger-sesame dressing and it was decent. I hardly used anything salty, and I found the herbs replaced that flavor. I don't know that I'd serve it to SAD people, but it worked for me.
Exurb- what great ideas! I'll have to give some of those a try... when I have created the perfect thai spring roll I will let you know :)
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