Japanese soy sauce, fermented for 12 months in cedar barrels, gluten-free.
Tamari is a strong, gluten-free Japanese soy sauce. Made using authentic methods in Japan, from soybeans and koji (a unique Japanese mushroom). Fermentation time: at least 12 months. It is aged in 100-year-old cedar barrels. The taste of tamari is very complex and contains all five tastes: salty, sour, sweet, bitter and umami. You can really take any dish to the next level with this Japanese soy sauce: (miso) soups, noodle dishes, marinades, sushi and even European stews!
Ingredients: SOYBEANS* (China), water, sea salt (Mexico), salted shochu* (water, rice*, salt, koji ferment) (Japan), koji ferment (Japan)
*-biologically controlled cultivation
Average nutritional value per 100g
Energy value 354kJ / 83kcal
Fat 0.0g
saturated fatty acids 0.0g
Carbohydrates 6.5g
of which sugar 0.5g
Fiber 0.7g
Protein 14.0g
Salt 13.1g
Sodium 5240mg
After opening, store in the refrigerator until the expiration date.
Made in Japan