View Full Version : Question about Nama Shoyu.
I'm going to be ordering this from Alissa since I just can't find it anywhere by me. But, since I have to order it I want to make it worthwhile and order two bottles. I have no clue how long two bottles will last me, so I was wondering does this product have a short shelf-life? Does it go bad after you open it quickly? And the unopened bottle...does it say good for awhile?
06-27-2005, 10:19 AM
How long's awhile? :rolleyes:
I rarely use it and have mine mmmm, a couple of months. Since I think it's fermented it's sorta like vinegar.
O.k., just read the bottle: "naturally aged for 4 years". I'm guessing another year or two will be o.k. ;)
Cool, thanks. I should be OK with just two bottles. I'm sure it will take me awhile to use it up, but with shipping costs it's more econimcal to order two at once.
06-27-2005, 11:01 AM
So nama shoyu is truly raw? I used some in my salad the other day and my friend asked how it was raw and I didn't really know how to answer her.
Does anyone know the process of making Nama Shoyu or know if i can find a thread where things like this and balsamic vinegar are discussed?
07-29-2005, 07:50 PM
Nama Shoyu keeps forever or close enough. You can pick up a 32-oz bottle from Goldmine Natural http://www.goldminenaturalfood.com. They have a free catalog avail online (PDF).
Nama Shoyu is not raw. It's a fermented cooked food.
07-31-2005, 02:01 AM
Nama Shoyu is not raw. It's a fermented cooked food.But ... it's not pasteurized, so it's alive. Or, so I believe. Of course, at one time, I believed cacao nibs were raw! So much for that
08-01-2005, 07:40 PM
Wait. Aren't cacao nibs raw? I was reading some thread where they were discussing this. There was some back and forth over whether it was even possible to even raw cacao. Someone produced a link to a company which does not cook their nibs. They do sun dry them.
As for the shoyu, according to the Raw Power book, it's a cooked food which has some enzymes because it's not pasteurized. Like if you cooked sauerkraut, then let it ferment. It might still have enzymes, but it ain't really raw.
At least that's my understanding. Feel free to educate me.
08-01-2005, 07:52 PM
cacao nibs aren't raw?? :eek: Where do you get this info, please?
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