Shoyu

 "The Champagne of Soy Sauces." It's 100% organic, non-GMO, aged four years, unpasteurized, and made by Ohsawa, the most trusted name in macrobiotics.

Shoyu is a soy sauce, also called tamari, which is a dark brown liquid made from soya beans that have undergone a fermentation process.  Natural shoyu employs the use of a centuries-old method of fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids.  The best-quality shoyu is naturally fermented for more than 2 year and is made from whole soybeans, wheat, and sea salt.  It is important to use the real shoyu because commercial ones, although cheaper because they are ready in a few days, use genetically modified beans and enzymes and contains added colouring, preservatives and sugar.


In macrobiotics shoyu is added to foods during the last few minutes of the cooking process and is not added to rice or vegetables at the table. This makes it more digestible and prevents cravings for sweets or liquid that easily arise if it is eaten uncooked.  However it is important to use it sparingly.  Often times what you'll find in common asian cuisine restaurants is a heavy use of shoyu in stir fries (note: if your your stir fry is brown that should give you a hint).  It's poses an excess amount of salt into your diet which could lead to other complications.  How I like to use shoyu is in macro remedies like shoyu bancha tea.  This drink is good to strengthen the blood if an overly acidic condition exists, to relieve fatigue, to relieve headaches due to overconsumption of simple sugars and/or fruit juice, and to stimulate good blood circulation.  I drink it 3-4 times a week to help me feel balanced.

Shoyu Bancha Tea

1. Place one teaspoon of shoyu into a teacup and pour in hot bancha twig or bancha stem tea that has been made a little stronger than usual. 
2. Stir well and drink hot. Be careful to pour the hot tea over the shoyu in a cup, not the other way around (adding the shoyu to the pot).