Product Description
Ingredients: soybeans (46.5%), water, salt
Naturally fermented. The Japanese word 'tamari' comes from the word 'tamaru', which means to accumulate. Originally, it is the liquid collected from whole soybeans during the production of miso (a soft, salty paste used for seasoning food). The main difference between tamari and shoyu is that tamari does not contain wheat. Tamari is an excellent salt substitute and food seasoning. Today, with modern technologies, it is made by treating, crushing, mixing soybeans, and then inoculating with fermentation cultures along with the addition of salt and water. The product matures in tanks for 6 months before being drained, pasteurized, and packaged.
Usage:
Ideal for seasoning salads, soups, sauces, pasta, and vegetables.