While soy sauce originated in China more than 3,000 years ago, it was the Japanese who first added wheat to their soy sauce to make shoyu, which has a sweeter, rounder flavor that can be used in more ways. Ohsawa’s Nama Shoyu is especially nuanced because the company naturally ages its product for at least two summers in handmade cedar kegs, allowing the flavors to mature. Made with natural spring water from a Japanese mountain village called Kamiizumi (“god spring”) and organic soybeans, this soy sauce is unpasteurized, so it retains live probiotics and enzymes in the bottle—for this reason, make sure to keep it in the refrigerator. Ohsawa Nama Shoyu has a rich flavor, light body and less salt than other varieties, resulting in a more balanced sauce that adds dimension to all kinds of dishes. The Japanese company emphasizes the principles of whole, natural foods espoused by its founder George Ohsawa, who started the modern macrobiotic food movement in the 1960s. Its unpasteurized, organic products are made only with local ingredients and traditional methods for pure Japanese flavor.
We like to use Ohsawa’s shoyu in our Steamed Chicken and Shiitakes with Soy-Sake Sauceto add pleasant umami notes. And it’s a crucial component in Japanese dishes like our Udon Noodles with Shiitake Mushrooms and Spinachand Chicken Teriyaki Donburi. One of our favorite ways to use Nama Shoyu with multiple recipes is by making an easy dipping sauce: Combine ¼ cup finely chopped ginger, 1 bunch of finely chopped scallions, 2 tablespoons neutral oil and 2 teaspoons each Organic Nama Shoyu and unseasoned rice or sherry vinegar.
Net Volume: 10 oz.
Ingredients: Organically grown soybeans, mountain spring water, organically grown whole wheat, and sea salt.
Certifications: Kosher & Organic
Place of origin: Japan