Raw Soy Sauce - What's hot and What's not

[DopeRawAbundance]

I've never had soy sauce before until recently... I've ate a lot of asian cuisine which inevitably had soy sauce but I wasn't aware of it's unique tonal spectrum on it's own. My mom bought some organic tamari for her own usage and I cracked into like the bandicoot I am. Wowow call it what you wanna call it I'm a flippin' soysauceaholic.

Now that I got that off my chest I have some questions. First is about what exactly Nama Shoyu is. Is there such a thing as pasteurized Nama Shoyu, or is Nama Shoyu the term for unpasteurized soy sauce? I've heard of Nama Shoyu being heated somewhere in the process of making or bottling it or something, is this true with all Shoyus? Any brand you fellers prefer?

One last tidbit, Dr. Mercocacola said fermented soy products are fine for consumption, the bad stuff is fermented into oblivion... so this would include soy sauce no?

Thanks for da love e'rybody.

[kaybee]

hey i cant answer all of your questions, but nama shoyu is "living" but not raw...as in, its not pasteurized, so it still has the good bacteria in it, but the soy was initially cooked and then the culture added and the fermentation occurred... so its a living food but not raw... same with unpasteurized miso. i dont think theres any truly raw soy sauce or miso.... theres debate about braggs maybe being raw i guess but it goes through some potentially dodgey chemical process to get to what it is, and i think it has a weird taste anyway.

edit... i just reread: dr. mercocacola. LOL

[Tsurugi_Oni]

Just some tips for drinking the sauce.

All soy sauces are not created equal! Make sure it's traditionally brewed. Be on the watch for companies that use inferior hydrolyzed vegetable proteins to make the sauce.

Welcome to the world of "Umami", a largely unexplored land to the raw culinary explorer.

[JennaHoneyBear]

Nama shoyu is made with cooked beans, but the sauce is unpasteurized. All shoyus are fermented, so they are okay

[DopeRawAbundance]

Right on, thanks for the replies. *Takes a shot of soy sauce, no chaser* Ahh, straight Umami euphoria. Dope word btw thanks for bringing that to my attention Tsurugi.

[RawHealthyBeauty]

The Ohsawa Organic Nama Shoyu is what I have.
Just going by what the bottle is saying here,

"Unpasterized Soy Sauce.
The only soy sauce that is fresh and alive! In Japan, "nama" means raw or unpasterized. Ohsawa Nama Shoyu has a rich, full-bodied flavor and an exquistitely delicate bouquet, plus healthful living enzymes and beneficial organisms like lacotbacillus.
Made the time-honored traditonal way made by the Yamaki Company, Ohsawa Nama Shoyu is naturally aged in ceder wood kegs.
Enjoy Ohsawa Nama Shoyu to enhance all your favorite dishes, in kitchen or at the table.
No alcohol added or perservatives."
Ingredients: Organically grown whole soybeans, mountain spring water, organically grown whole wheat, sea salt.

I just bought this today at Vitamin Cottage in my area. I never really had Nama Shoyu in my kitchen before. I've taste it before in the past and it's good!

[Kate Sudarkina]

I can say that Raw Organic Nama Shoyu or Unpasteurized Raw Soy Sauce is an essential ingredient for all your savory (and even some sweet) Rawganique dishes--it gives them that indefinable extra something that's truly special. Nama Shoyu is manufactured by Ohsawa, the most trusted name in macrobiotics. It is their best-selling product.





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indian sweets (http://www.ambalafoods.com/)

[mallow]

There's new stuff made out of coconut tree sap that I saw at Whole Foods today. It was like $6.50 a bottle, and made from fermented coconut sap and sun-dried sea salt, I think. AND it's not pasteurized AND it's raw. The label says it never gets hotter than an average sunny there where they harvest.