raw aged shoyu
basically, this is just soy sauce, so feel free to use any old kind. but the purpose of this page is to let you know that as soon as we tried this stuff, there was no going back, ever. the taste is vital and highly nuanced. thefollowing blurb is from some fellow at localforage.com:I use Ohsawa Organic Nama Shoyu (shoyu is the Japanese word for soy sauce; nama shoyu means it's unpasteurized) made with 100% organic unpasteurized soy beans. Ohsawa Nama Shoyu is made in the Japanese mountain village of Kamiizumi-mura, using the spring water from the mountain. The soy sauce is hand-stirred and fermented in sixty 150-year-old cedar kegs, in a wooden post-and-beam factory surrounded by organic gardens. The flavor develops over an unusually long period of time because it is double-fermented. After fermenting the sauce in the cedar vats for at least two summers, the makers add more soybeans and wheat and age it another two summers. Instead of a heavy salt flavor, there is a more complex bouquet of aroma and flavor. Like wine, the aging makes it mellower. Also, because it is unpasteurized, it's enzyme-and lactobacillus-rich.