Product Description
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 seasoning.
Today, with modern technologies, it is prepared as follows: soybeans are heat-treated, crushed, mixed, then inoculated with fermentation cultures in the presence of salt and water. The mixture is aged in tanks for 6 months before being extracted, pasteurized, and packaged.
Ingredients: soybeans (46.5%), water, salt
Usage: ideal for seasoning salads, soups, sauces, pastas, and seasoning vegetables.