Tim Cebula
July 18, 2013

A cut above standard soy sauces, Ohsawa's nama shoyu lends a meaty umami hit to food without overwhelming soy sauce flavor. It blends amazingly well into dishes, and it's versatile enough to use in non-Asian cooking when you want a deep savory note, like in a pot of chili.

Grilled Summer Squash with ShoyuHands-on: 8 min. Total: 15 min.Preheat grill to medium-high heat. Combine 2 tablespoons canola oil; 2 yellow squash, cut lengthwise into ½-inch slices; and 1 large zucchini, cut lengthwise into ½-inch slices, in a large bowl. Toss well to coat. Sprinkle with ½ teaspoon freshly ground black pepper and ¼ teaspoon kosher salt. Place vegetables on grill rack coated with cooking spray; grill 7 minutes or until well marked and tender, turning once. Remove from grill; drizzle 2 teaspoons nama shoyu evenly over vegetables. Sprinkle with 2 tablespoons chopped fresh cilantro.

SERVES 4 (serving size: about ½ cup)CALORIES 104; FAT 7.6g (sat 0.7g); SODIUM 219mg

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