New Year’s resolution: no more carbs. Valentine’s Day resolution: no more sweets. After ending all your former flavor flings, your taste buds must hate you. Well, there are other ways to gain back that love, sweetheart. Youcould end the love affair with those Chinese take-out packets in your kitchen drawer, and give your food a natural flavor boost with a healthy soy sauce. Say arigato to shoyu oil.

A richly colored “soy oil,” shoyu is a traditional Japanese soy sauce derived from fermented soy beans and wheat. It is an essential ingredient in Japanese cooking, prized for what is known as its umami, also referred to as “savoriness.” Because the Japanese foster such a deep respect for a food’

s inherent flavors, shoyu’s popularity comes from its unparalleled ability to complement natural flavors without overpowering them. But, its versatility gives shoyu some bragging rights, as well. It works wonders in everything from marinades to salad dressings to dipping sauces, while also carrying its weight as a great tableside condiment.

What about the health benefits? Scientists have given particular attention to the brown pigment in shoyu, which is thought to have anti-cancer and lofty antioxidant properties. We’ll “show you.” (Get it?! Okay, sounded funnier in our heads.)

Digestion. Rich in minerals, shoyu is said to aid in the body’s digestion of grains and veggies.

Heart. Soy is a robust source of antioxidants like lecithin and vitamin E, which can help prevent heart disease by lowering cholesterol. Lechitin also sports choline, which can increase metabolism and aid in weight loss. Score, ladies!

Cancer Prevention. A fermented soy food, shoyu shares many of the same medicinal properties as miso. Along with other soy products, shoyu may have the ability to fend off cancer. Regular consumption of soy can be linked to preventing hormone-related cancers such as breast, prostate and colon cancer.

Now you don’t need to go and ferment your own soy beans. As much fun as that might sound, shoyu and other soy products are readily available at most major grocery retailers or health food stores. When purchasing, take a few things into consideration. Always look for non-GMO shoyu, since 92-percent of soybeans in the US are genetically modified. Number two, buy organic for the best quality. Since shoyu still contains alot of salt, use sparingly in dishes. Less is always more.

– Etan