Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 Hello all! My husband and I have been raw for over 3 weeks now and feeling terrific. We do a lot of food creations and are having a blast with it. My question is about Nama Shoyu. I couldn't find it at my Whole Foods Market and ended up getting Eden Organic Shoyu. Is this the same thing? Is it 'cooked'? I realize there may be some questions about the raw validity of nama shoyu but we love to make a lot of crazy stuff and the shoyu seems pretty essential. Any explanations about the difference, if there is one...or where I can find the 'right' shoyu in the glendale/pasadena ca area, ....would be great! thank you! share Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 I order my Nama Shoyu from Gold Mine Natural Foods online. The one you bought is not raw. I order the biggest container I can, and it lasts forever! Kristi On Apr 6, 2006, at 1:17 AM, Share wrote: > Hello all! > > My husband and I have been raw for over 3 weeks now and feeling > terrific. We do a lot of food creations and are having a blast with > it. > > My question is about Nama Shoyu. I couldn't find it at my Whole Foods > Market and ended up getting Eden Organic Shoyu. Is this the same > thing? Is it 'cooked'? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 I used to use it, but after a while that was all I could taste. Now if I want salty, I use Himalayan sea salt and increase the liquids elsewhere. After about the first year I got tired of recipes except for special occasions and most of the raw food chefs I work with have stopped using Nama Shoyu because it isn't truly raw. Some say it is because it has a live bacteria in it, but others say it's not good because of the high sodium content, whatever.... I just listened to my tastebuds and one day they went " blah " . Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 Shari, you're a lucky person. Any of the soy sauces (nama shoyu, Braggs, whatever) contain excitotoxins. I'm still battling with liking the " savory " flavors. Tommie http://www.rawburchard.blogspot.com rawfood , " SV " <shavig wrote: > > I used to use it, but after a while that was all I could taste. Now if I want salty, I use Himalayan sea salt and increase the liquids elsewhere. After about the first year I got tired of recipes except for special occasions and most of the raw food chefs I work with have stopped using Nama Shoyu because it isn't truly raw. > > Some say it is because it has a live bacteria in it, but others say it's not good because of the high sodium content, whatever.... I just listened to my tastebuds and one day they went " blah " . > > Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 I use it, but have found myself using less and less as time goes on. Maybe that's why my gallon that I bought a year or more ago is lasting forever! I still have over half left! I typically only use it now for Asian-style dishes and salad dressings. I, too, usually replace it in non-Asian recipes with Celtic sea salt and additional water if necessary. I never really thought about it, just did it! Kristi On Apr 6, 2006, at 10:33 AM, SV wrote: > I used to use it, but after a while that was all I could taste. > Now if I want salty, I use Himalayan sea salt and increase the > liquids elsewhere. After about the first year I got tired of > recipes except for special occasions and most of the raw food chefs > I work with have stopped using Nama Shoyu because it isn't truly raw. > > Some say it is because it has a live bacteria in it, but others say > it's not good because of the high sodium content, whatever.... I > just listened to my tastebuds and one day they went " blah " . > > Shari > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 Thank you Kristi. I have read everyone else's comments and imagine eventually we will shift to other methods. For now, we are enjoying using a little shoyu and will get this version instead. Again, thank you for the very informative forum and for the fast answers! Share > > I order my Nama Shoyu from Gold Mine Natural Foods online. The one > you bought is not raw. I order the biggest container I can, and it > lasts forever! > > Kristi Quote Link to comment Share on other sites More sharing options...
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