The Ins and Outs of Soy Sauce: What You Need to Know NowJul 08, 2013
It’s the most popular flavor enhancer in Asian cooking, and good and good for us if made the old-fashioned way. Unfortunately most of what’s found in supermarkets and restaurants is loaded with MSG and carcinogens.
The “right stuff” is made through a fermentation process that can take as long as 18 months. A good example is Ohsawa Nama Shoyu, a genuine, unpasteurized, traditional soy sauce. Tamari is a variant that is made without wheat and only soybeans. As far as I know, all the brands of tamari and most brands of shoyu sold in health food stores have been pasteurized. Though far from optimal, these are far superior to the soy sauces sold in supermarkets and served in most restaurants.
Believe it or not, the most commonly sold soy sauces are made quickly in two days or less. They are one more case of “dirty little secrets” in the food processing industry. Think Bragg’s Amino Acids are better? Then think again. That’s the takeaway. For a full discussion, read my full article at The Healthy Home Economist.
Here’s the only soy sauce I use in my house. It’s not in every health food store but it’s available from Amazon.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.