So many raw food recipes use Nama Shoyu even though it isn't actually raw. In Japanese nama does mean raw. But the word isn't intended to indicate that the liquid has never been subjected to high heat, only that it hasn't been pasteurized. Alas, pure raw foodists, as well as those on gluten-free diets, need an alternative. Sea salt can easily be substituted for the saltiness, but there is a deeper, more profound flavor missing. Many in the raw community are using portabello mushrooms, as in this recipe, to recreate that unique flavor.
See also: Is your raw food really raw?
- 1 large portabello mushroom
- 1 tablespoon sea salt
- 2 cups water
Place the mushroom and salt in the blender with 1/2 cup of the water. Blend on high speed for 10 seconds, slowly add the remaining water through the top while continuing to blend. You may wish to strain the liquid to remove any mushroom chunks.