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It’s not raw?
It’s not raw and high in sodium. It only looks like it’s not because they say a serving is 1/4 a tsp. Low-sodium tamari is often lower!
If it was Raw, unpasterized and low sodium it wouldn’t keep for so long in a closed bottle without exploding. As for Nama Shoyu, it is a raw liquid leftover from the fermentation of cooked soybeans. Not quite raw or wholesome either.
What to use then? I do use garlic, ginger, cilantro, and lemon,so I get alot of flavor. But I am using up that sort of stuff, a little at a time, just because I have it. Braggs is salty, and I don’t like the flavor as much as tamari, which I have used for more than 25 years. I just emptied my last bottle, and just not sure how much I will miss it, since I always used so little, not so often. But I probably do need to keep some around for my hubby.
Braggs is highly processed and not that nutritional. I also heard that the processing creates MSG! Not cool.
Its fine to use Tamari.