Indeed, some things are meant to be. After discovering raw food in 2007, Omid Jaffari invited a friend over for a raw gourmet meal. This friend brought with her a
bottle of Nama Shoyu from her family village. Omid was immediately inspired by the beauty of the Nama Shoyu's amber bottle and it's full, rich taste. He inquired
about getting more, and was joking about perhaps distributing the Nama Shoyu to health conscious people around the world. Since Japan has a reputation of being
closed off to foreigners and being very conservative, especially in small towns, the idea itself seemed to be impossible. But Omid didn't know it was impossible!
Determined as he is, Omid spoke about this project to Dr. Shigami and she soon offered to help organize a meeting with the owners of the Nama Shoyu factory. Next
thing you know, the entire family was involved. A meeting was set up with the owner, who was very skeptical about the project, and the three of them set off on a
mission: have this wonderful Nama Shoyu accessible all over the world. The owner was surprised by the professionalism and determination of the team and after
spending a few hours getting to know Omid he said “ I know your character, I don't have to see you again, it's yours if the label is a “washi Japanese paper”.
Everyone gasped! The impossible became possible in 3 months! Some things are just meant to be, from the discovery of rawfood, to owning a Nama Shoyu
company, to the best Nama Shoyu that you have every tasted delivered at your door! Enjoy the taste of destiny!
Soy sauce was invented in China, where it has been used as a condiment for close to 2500 years. In the 7th century, Buddhist Monks introduced soy sauce into
Japan where it is known as Shoyu. Nama is Japanese for ”unpastereurized “, hence the name “Nama Shoyu”. This live soy sauce is aged for 2 years in 120 years old
cedar kegs by a unique double brew process, so it is made naturally with less salt. Being unpasteteurized, Nama Shoyu is full of health-giving live enzymes and beneficial organisms such as lactobacillus.
This raw soy sauce recipe is 120 years old with its dark rich color and its full-bodied flavor emerging from the protein of soybeans after spending consecutive
summers in Kura (store house), the rice paddy in the deep mountains located in Kami-machi, Oku Bansyu, Japan. Enjoy its smooth mellowness, and the exquisite,
delicious taste of this raw soy sauce!
The Soy sauce and Nama Shoyu factory have been running for 4 generations and has ranked 2nd in Japan in 2008 for it's traditional methods and excellent
taste. There are only a handful of soy sauce companies in Japan that are still using traditional methods such as cedar barrels instead of concrete barrels.
Tried.Tasted.Served is proud to bring the best of Japan's best-kept secrets to the world. There are currently only a few Nama Shoyu's available on the international
market and we have found one not only has an exquisite rich flavor, but it also takes you back to the old Japanese culture and cuisine. |
