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Ohsawa Nama Shoyu soy sauce...is it supposed to be fizzy?

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I know it's alive and fermented, but I'm just kind of weirded out that it's fizzy when I opened the bottle. I've never used this brand before.

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  1. Did the fizziness die down after you opened the bottle, or is it continuing to be fizzy?

    2 Replies
      1. re: Jackie007

        Seems like there was some fermentation while the bottle was sealed, but from now on it should be very stable. Keep it in the refrigerator for best results.

    1. Yes! It is a fermented product and unpasteurized. If you open it at room temperature it will sometimes fizz up out of the bottle. You have to keep it in the fridge or the natural enzyme action will die down. The manufacturer claims health benefits from this action. I just know it's the best soy sauce I have tried and it's the ONLY sauce I eat with sushi. Seriously, we always get sushi as take-out so we can eat it at home with our preferred soy sauce and real wasabi.

      3 Replies
      1. re: tklow

        Heck, why not take some of both to the sushi place and eat there. Maybe you would shame them into stocking it. Maybe you would find out they already have some under the counter?

        1. re: tklow

          Sushi really is not that hard to make, and you'll increase the quality a gazillion fold!

          1. re: Caroline1

            I do make it from time to time, but there are some really good sushi places in Calgary. I don't think I could top them all! :)