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April 4, 2013 by NATASHA LONGO
Need a Soy Sauce Substitute?

As many of us are now aware, soy is one of the most deadly foods for people to consume. Not only is over 90 percent of the world's soy genetically modified, but most of the soy in our food is unfermented making it even more toxic for the body to process and utilize as energy. If you need a soy sauce substitute, try this raw preparation which will surely put even Nama Shoyu to shame.

So many raw food recipes use Nama Shoyu even though it isn't actually raw. In Japanese nama does mean raw. But the word isn't intended to indicate that the liquid has never been subjected to high heat, only that it hasn't been pasteurized. Though the product is heated well above the allowable limit of 115F for raw foods, it is still used by many raw foodists because it contains living enzymes. The Ohsawa brand Nama Shoyu is fermented, or cultured, in the traditional way, in wooden barrels under the sun. The label boasts "living enzymes and beneficial organisms".

Alas, pure raw foodists, as well as those on gluten-free diets, need an alternative. Sea salt can easily be substituted for the saltiness, but there is a deeper, more profound flavor missing. Many in the raw community are using portabello mushrooms, as in this recipe, to recreate that unique flavor.

Making Your Own Raw Nama Shoyu Substitute

Prep Time: 5 minutes
Total Time: 5 minutes


  • 1 large portabello mushroom
  • 1 tablespoon sea salt
  • 2 cups water


Place the mushroom and salt in the blender with 1/2 cup of the water. Blend on high speed for 10 seconds, slowly add the remaining water through the top while continuing to blend. You may wish to strain the liquid to remove any mushroom chunks.

Will store in the refrigerator for weeks but this recipe is so quick, you may wish to make it fresh for every recipe.

Natasha Longo has a master's degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

Reference Sources 7
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