The Difference : Nama Shoyu vs Shoyu (regular soy sauce)
A new type of Japanese soy sauce “Nama Shoyu (生醤油)” became a big hit a few years ago in Japan.As you may know, the Japanese word, “Shoyu (醤油)” refers to “soy sauce”, while “Nama (生)” means “raw”, or “uncooked” in Japanese.Then, what is the difference between Nama Shoyu and Shoyu, or regular soy sauce?
The difference between Nama Shoyu and Shoyu, or regular soy sauce
The reason why Nama Shoyu (Amazon.com) includes the Japanese word meaning “raw”, or “uncooked”, “Nama (生)” is that it isn’t heat-treated in the final producing process in order to keep umami ingredients and enzymes alive.Instead, the unheated soy sauce is filtered by a special filter over and over to remove germs like yeast.On the other hand, general soy sauce is made carrying out heat sterilization treatment, but that causes the stop of the action of enzymes and the loss of umami.
The Features of Nama Shoyu
Generally, Nama Shoyu is smooth because it isn’t heat-treated.In addition, compared to ordinary soy sauce, the unheated soy sauce is gentle and mild in aroma and flavor.However, if Nama Shoyu is heated, that makes it more aromatic.
How to Keep Nama Shoyu Fresh (preservation method)
You need to preserve Nama Shoyu as well as regular soy sauce in the refrigerator so as not to be oxidized.If soy sauce is exposed to the air, it is easily-oxidizable and that causes the loss of the original taste, flavor and smell.
(Reference pages of this article : s-shoyu.com, Kikkoman Blog)
