ORGANIC NAMA SHOYU, The Champagne of Soy Sauces

by Wayne Gendel

100% Raw &Organic

According to the newly released book Japanese Foods That Heal, few foods have so profoundly influenced the Japanese diet as the dark, rich soy sauce known as shoyu.  The complex savory flavor of naturally brewed shoyu cannot just be described by the four basic tastes: sweet, salty, sour, or bitter.

Nama Shoyu is 100% organic and produces a unique blend of flavorful amino acids. The Japanese consider this flavor to be a fifth taste, called umani, their word for flavor. This Japanese soy sauce with its rich, fermented, fragrance and smooth, slightly salty, slightly sweet flavor, has secured an international reputation as a versatile and delicious seasoning.

QUALITY INGREDIENTS
The unique intricate flavor is created with non-gmo, organic soybeans, wheat, fermented with sea salt and Spring Water from Japan known as ‘God Spring’.  It’s the only soy sauce that’s aged for 4 years in cedar kegs by a unique double-brew process, so it can be made with less sea salt naturally, while still retaining its full-bodied flavor and delicate bouquet. Food lovers will be pleased to discover that this new raw enzyme and lactobacillus rich soy sauce product has been introduced to the North America that is based on the traditional artisanal methods of processing. Manufactured by Ohsawa, this Organic Nama Shoyu has been nicknamed the “champagne of soy sauces” because of its unsurpassed smooth less acidic, less salty, mineral rich flavor and quality.

NAMA SHOYU  Fermented Soy A Healthier Alternative
Because shoyu is a fermented soy food, it shares many of miso’s very powerful medicinal and nutritional properties while avoiding the problems associated with unfermented soy foods. It is said to aid in digestion and is rich in minerals. Scientists have given particular attention to the high concentration of brown pigment in shoyu, because of its strong antioxidant and anticancer properties. A recent study by the National University of Singapore reports that the dark soy sauce has antioxidant properties that are 10x more potent than the antioxidants in red wine, and 150 times more effective than vitamin C! Nama Shoyu is also un-pasteurized and virtually the only ‘living’, ‘raw’ soy sauce available in North America. It’s full of health-giving ‘live’ enzymes and beneficial organisms like lactobacillus.

THE ART OF PROCESSING
Since the 1600s when shoyu was introduced to Europe, making high quality traditional shoyu in the few remaining, small, family run shops in Japan is both an intuitive craft and a demanding skill.  Uncompromising quality, the small scale shoyu makers carefully perform each step of the traditional process handed down through generations of family artisans.

The product has been brewed in cedar kegs through 4 summers, which makes it brim with healthy enzymes and beneficial organisms like lactobacillus. This is considered a “raw” soya sauce because it has not been pasteurized. The health benefits of soy sauce processed in this manner are superior to those using quicker and cheaper methods and often harmful ingredients. The entire process takes a minimum of 24 months!

IS NON-FERMENTED SOY HEALTHY ?
Although North Americans now use soy sauce on everything from salads, sauces to popcorn to sushi, but beware most of the $80 million spent annually on common soy sauce is for a product containing soy extract, ethyl alcohol, sugar, toxic common table salt, food coloring and hexane (hexane is a toxic solvent used in the chemical industry to dissolve fats and oils) defatted soybean meal often containing sodium benzoate as a chemical preservative. Not fermented, this product is the result of a 1 day chemical process.

Non-fermented soy;

Nama Shoyu is manufactured by Ohsawa, a trusted name in macrobiotics and adds ‘new’ flavor to your foods and positive health benefits to your body.

References: Mary Enig PhD, http://www.ratical.org/ratville/soydangers.html

ORGANIC NAMA SHOYU is distributed by  Forever Healthy