Tamari is the name given to the liquid that forms naturally on the surface of fermenting miso while creating miso paste. As the miso matures over 18-24 months, the liquid makes its way to the surface and only 3-5 litres is produced for every ton of miso. Tamari is very viscous so is diluted with water but remains thick to create a velvety, rich sauce with a less salty profile than soy sauce.
Why choose Tamari over regular soy sauce?
Tamari is a Japanese soy sauce that differs significantly from traditional soy. Made from fermented soybeans, tamari is often a gluten free soy sauce making it a great option for adding flavour to gluten free dishes. Tamari is also thicker than soy sauce so it can bring more body and flavour to your favourite dishes like stews, stir-fries, and glazes.
How to enjoy Tamari sauce
Fermenting soybeans creates a rich taste perfect for a range of dishes including stir fry, rice based dishes, and many other recipes. It can replace spirit vinegar or any other types of soy sauce giving you luxurious flavour in an instant.
This thick sauce pairs perfectly with sashimi and both white and red meats, it will also enhance the flavour of cooked vegetables and sauces.
Available in 100ml & 1 litre.
Keep away from light, heat and moisture.
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