Nama Shoyu Marinated Mushrooms


Mushrooms can be prepared to produce a myriad of flavors, and when coupled with olive oil and Nama Shoyu, there are a number of health benefits to be enjoyed. Mushrooms are rich in selenium, which is excellent for the bladder. Just eating 5 mushrooms results in about 31% of the recommended daily amount for selenium. Since Selenium is rich in antioxidants, it also offers benefits that result in a risk reduction of heart disease and stroke.

The olive oil in this recipe offers some great health benefits as well, including contributing to the risk reduction for heart disease. Olive oil is known to combat symptoms of ulcers and aid in healthy digestion, as well as balance the fatty acids within the body.

Nama Shoyu is an ingredient that health fanatics will often substitute for salt in order to enjoy more health benefits, as well. Standard salt is pretty much void of nutritional value, however Nama Shoyu is rich in niacin (B3), protein and manganese. It also offers nitrogen balance and acts as a good source for tryptophan, which contributes to the body’s production of serotonin. Serotonin is a chemical that is naturally produced by the body, which contributes to positive moods and healthy sleep, so an intake of Nama Shoyu can help this production along. However, being soy based (which these days is almost always defined as genetically modified and estrogen producing), I personally do not use it often.

The most enjoyable foods are always those that can offer long-term benefits and provide an avenue for long-term health. As your body begins associating the positive health results of these sorts of dishes, you will naturally crave meals that consist of items such as these marinated mushrooms!


  • Mushrooms: 4 Ounces
  • Olive Oil: 1/2 of a Cup
  • Nama Shoyu: 1/2 of a Cup
  • Cumin Powder: 2 Teaspoons
  • Coriander Powder: 2 Teaspoons
  • Balsamic Vinegar: 1 Tablespoon


  1. Cut the mushrooms into slices around 1/4 of an inch thick
  2. Place the mushroom slices and the other ingredients into a bag or other sealable container
  3. Shake the container, to coat the mushrooms with the marinade
  4. Refrigerate overnight
  5. Serve

Goes great with a variety of vegetables (e.g. broccoli, carrots, bell peppers). Stays fresh in the fridge for about a week.

A science enthusiast with a keen interest in health nutrition, Antonia has been intensely researching various dieting routines for several years now, weighing their highs and their lows, to bring readers the most interesting info and news in the field. While she is very excited about a high raw diet, she likes to keep a fair and balanced approach towards non-raw methods of food preparation as well. (