Correction, leodenn, shoyu and tamari are both seasonings, that is you use them for cooking, not for adding uncooked to your food.
If you use it as a condiment, then it is highly likely that it will make you feel exceptionally thirsty, and drinking much additional liquids interfers with both digestion and a proper lympathetic balance in your body.
Look at these shoyu and tamari seasonings
http://www.qualitynaturalfoods.com/s...yu&tamari.html and you will find them to be alcohol-free.
We use the alcohol-free Johsen Shoyu most of the time in our cooking in our house.
By the way, you know that the tamari is wheat-free and therefore is a stronger taste, and most macrobiotic people use it sparingly, choosing a good quality shoyu for much of their main cooking.
Also, after one has acclimated themselves to macrobiotic cooking and have become more sensitive to the food, one does not need to use that much seasoning or salt, but instead lightly.
If you are not following the counseling of a trained macrobiotic who has been keeping up with the current macrobiotic dietary trends then I suggest that you get a copy of
Michio Kushi and
Alex Jack's The Macrobiotic Path to Total Health: A Complete Guide to Preventing and Relieving More Than 200 Chronic Conditions and Disorders Naturally
( Ballantine Books hardcover/546 pages ISBN: 0345439872 )
http://www.randomhouse.com/BB/catalo...345439872#desc http://www.randomhouse.com/BB/catalo...&view=excerpt3 which you can buy at Amazon.com:
http://www.amazon.com/exec/obidos/tg...75939?v=glance both in new and used editions, via Yahoo Groups Macro:
http://www.amazon.com/exec/obidos/AS...325535-4075939 or at the Kushi Institute Store:
http://www.kushistore.com/acatalog/Food___Health.html .
Thank you, very much.
Bruce Paine