I have Cirrhosis of the Liver and was suprise that after reading many of Michio Kushi's books and the recommended recipes for liver diseases that Shoyu was one of the condiments. My concern is that when I went to purchase it the ingredients included Alcohol. Prior to that I had been by passing all other Tamari Sauces for this same reason just to find out that Shoyu, although a better quality uses alcohol as perservative. Having Cirrhosis one would never think of touching anything with alcohol. Does anyone have any feedback on this issue?
