Our tamari soy is produced on a small scale and according to tradition on a family farm outside Gifu in Japan, and the taste is the result of great care in raw materials, preparation, storage and completely without additives. Production starts in the fall when the soybeans are freshly harvested and the conditions for fermentation are perfect. When the beans have been steamed and mixed with yeast, pressing and bottling takes place in special steel barrels for fermentation and storage for at least nine months. There, the flavors blossom that will soon move an autumnal Japan into your kitchen.
The fine aromatic flavor goes well with most things – dressings and dips, for stir-fried vegetables, in soups and stews, to mix with brown rice, sesame seeds and nori flakes or to top off a marinade. Also great as a condiment directly on the kitchen table - so good that no one will miss the salt shaker! Tip. Roast nuts and seeds with tamari and eat as a snack and sprinkle on dishes.
Also try the slightly milder soy friend Shoyu, which is aged for 18 months.
Förvaring / Förbrukning
Oöppnad förpackning: Dark and cool.
Öppnad förpackning: Dark and cool.
Återvinning / Sortering
Sorted as uncolored glass and plastic.
Produktion
Japanese
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