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its not raw. also miso is not raw. (but i think it is considered a living food because of the microorganisms from the fermenting process)
speaking of this topic, i was at the bookstore, looking at some raw recipe books, and there was one book, (i wish i could remember what title) and recipe after recipe, the direction involved simmering. i don’t know about you but i believe simmering is cooking!! if you touch simmering water it is HOT! i figure 115-118 degrees should feel warm but not hot to the touch. slightly warmer than luke warm.
stylistchick is correct- technically Nama Shoyu is not a raw food- perhaps living but not raw. Typically its used in recipes for the added sodium or flavor- a healthier substitute thats living food would be celery (naturally occuring sodium) or marine minerals or seaweed.
its not raw, but it is living, so i still use it. like i often say, sanity preservation is essential, so i’m not going to deny myself a little but of nama shoyu now and then.