Out of Nama shoyu, one case
Nama shoyu substitute: raw soy sauce alternatives
5 options, ranked, with the exact amount
Use Unpasteurized tamari
Same amount as the nama shoyu
The best nama shoyu substitutes are unpasteurized tamari (1:1 ratio), raw soy sauce (1:1 ratio), or regular soy sauce with added probiotics (1:1 ratio). Nama shoyu is raw and unpasteurized, so look for substitutes that maintain live cultures and complex fermentation flavors.
- Verdict —
- Works
- Best for —
- sushi
One casethe full shoyu card
Every option, one card
Ranked| # | Substitute | Instead of nama shoyu | Verdict |
|---|---|---|---|
| 1 | Unpasteurized tamarisushi | Same amountWorks | Works |
| 2 | Raw soy saucetraditional Japanese cooking | Same amountWorks | Works |
| 3 | Regular soy sauce + probioticswhen you want probiotic benefits | Same amountWorks | Works |
| 4 | Miso paste + water + saltsoups | 1 tsp miso + 2 tbsp water + pinch saltTweak it | Tweak it |
| 5 | Coconut aminos + probioticssoy-free diets | Same amountTweak it | Tweak it |
Unpasteurized tamari
similar taste and texture
Unpasteurized tamari is the closest substitute to nama shoyu as it's also raw and contains live cultures from fermentation. It has the same complex, deep flavor profile and probiotic benefits.
- Best for
- sushi, sashimi, raw dishes, fermented foods, probiotic benefits
Raw and unpasteurized, contains live cultures, closest to nama shoyu.
Raw soy sauce
similar taste and texture
Raw soy sauce that hasn't been pasteurized maintains the live cultures and complex fermentation flavors of nama shoyu. It's more expensive but offers the most authentic experience.
- Best for
- traditional Japanese cooking, fermented dishes, probiotic-rich recipes
Unpasteurized, contains live cultures, more complex flavor than regular soy sauce.
Regular soy sauce + probiotics
similar taste and texture
While not exactly the same, adding probiotics to regular soy sauce can help replicate some of the health benefits of nama shoyu. The flavor will be similar to regular soy sauce.
- Best for
- when you want probiotic benefits, health-focused cooking, fermented recipes
Add probiotic powder or liquid, enhances fermentation benefits.
Miso paste + water + salt
similar taste, different texture
Miso paste is fermented like nama shoyu and contains probiotics. When diluted with water and salt, it provides a similar umami depth and fermentation benefits.
- Best for
- soups, marinades, sauces, fermented cooking
Fermented, contains probiotics, rich umami flavor.
Coconut aminos + probiotics
different taste, similar texture
Coconut aminos with added probiotics can provide some of the fermentation benefits of nama shoyu while being soy-free. It's sweeter but offers a similar umami profile.
- Best for
- soy-free diets, paleo cooking, when avoiding soy allergens
Add probiotic powder, soy-free option, sweeter than nama shoyu.
How it behaves in this recipe
Nama shoyu is prized for its raw, unpasteurized nature and live cultures from fermentation. It's used in traditional Japanese cooking, particularly with raw fish and vegetables, where the probiotic benefits and complex fermentation flavors are most apparent. The key is finding substitutes that maintain the live cultures and fermentation complexity.
Tips for substituting nama shoyu
7 tips- Nama shoyu should be stored in the refrigerator to maintain live cultures
- It's best used in raw applications like sushi and sashimi to preserve probiotic benefits
- Don't heat nama shoyu substitutes above 115°F to maintain live cultures
- Add nama shoyu substitutes at the end of cooking or use in cold preparations
- The live cultures in nama shoyu can help with digestion and gut health
- Use nama shoyu substitutes in fermented vegetables and pickles for enhanced flavor
- It pairs beautifully with fresh ginger, wasabi, and other raw ingredients
Notes on nama shoyu
- Use kombu dashi with a splash of raw vinegar for umami without soy
- Try fermented fish sauce for similar probiotic benefits and umami
- Use raw apple cider vinegar with salt for a different fermentation profile
- Combine raw honey with salt and water for a sweet-salt fermentation base
- Use raw coconut water with salt for a tropical fermentation alternative
Questions
6 questionsWhat is nama shoyu and why is it special?
Nama shoyu is raw, unpasteurized soy sauce that contains live cultures from fermentation. It's prized for its complex flavor, probiotic benefits, and traditional preparation methods. The word 'nama' means 'raw' in Japanese.
Can I use regular soy sauce instead of nama shoyu?
Regular soy sauce will work for flavor but won't provide the probiotic benefits or the complex fermentation flavors of nama shoyu. For the closest experience, look for unpasteurized or raw soy sauce varieties.
Where can I find nama shoyu substitutes?
Look for unpasteurized tamari or raw soy sauce at health food stores, Japanese markets, or online. These products are usually refrigerated and clearly labeled as 'raw' or 'unpasteurized.'
Do I need to refrigerate nama shoyu substitutes?
Yes, any unpasteurized or raw soy sauce substitute should be refrigerated to maintain the live cultures. Regular soy sauce can be stored at room temperature, but raw varieties need refrigeration.
Can I cook with nama shoyu substitutes?
You can cook with them, but heating above 115°F will kill the live cultures. For maximum probiotic benefits, use nama shoyu substitutes in cold preparations, as finishing sauces, or add them at the very end of cooking.
What are the health benefits of nama shoyu?
Nama shoyu contains probiotics from fermentation, which can support gut health. It also has a more complex amino acid profile and may be easier to digest than pasteurized soy sauce. However, it's still high in sodium, so use in moderation.