Organic Tamari is a naturally brewed soy sauce from organic soybeans. Its fermentation is a selection of certain strains of microorganisms. After fermenting, tamari sauce goes through the process of refining and pasteurization. Its taste is less salty than soy sauce. Furthermore, tamari is technically a soy sauce. However, it differs from traditional soy sauce by its processing and containing little to no wheat. In comparison, four main ingredients to make traditional soy sauce are soybeans, water, salt, and wheat.
The ingredients are fermented over a period of some months using koji and moromi. At the final stage, the mixture is pressed for extracting its fluid, which is soy sauce. On the other hand, organic tamari follows the same path, however, unlike traditional soy sauce, little to no wheat is added. Moreover, tamari has a greater umami taste than common soy sauce because of its high content ratio of soybean. Common soy sauce has a soybean to a wheat ratio of 1:1, whereas tamari has little to no wheat. This also results in being less sweet than soy sauce for containing less or no wheat.
How to Use
Drizzle over salads, soups, fries, marinades, and dips. It can also be used as a flavor enhancer for tofu, sushi, dumplings, noodles, and rice.
Tamari does not necessarily require to be refrigerated. However, if it's refrigerated and kept tightly seal
A naturally brewed soy sauce which is made from organic soybeans. Selected strains of microorganisms are used for the fermentation. After the fermentation, the organic tamari sauce is refined and pasteurized.
Store in a cool, dry place, and keep out of direct sunlight.
Water, organic soybeans, sea salt
Country of Origin
- Energy 272 kJ
- Calories 65 kCal
- Fat < 0.1
- Of which Saturated 0.0
- Carbohydrates 4.9 – 6
- Of which Sugars 3.4
- Fibre 0.2
- Protein 10 – 12.1
- Salt 12 – 15 (changes due to natural fluctuations)
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