Hon Tamari Soy Sauce
Tamari soy sauce differs significantly from traditional soy sauce. Tamari is the name given to the liquid that forms naturally on the surface of fermenting miso. As the miso matures over 18-24 months the liquid makes its way to the surface, only 3-5 litres will be produced for every ton of miso. The tamari is very viscous, it is diluted with water but remains thick and creates a velvety, rich sauce with a less salty profile than soy sauce.
Pairs perfectly with sashimi, white and red meats. It will also enhance the flavour of cooked vegetables and sauces.
Available in 100ml & 1 Litre