Description
Tamari is made from naturally gluten-free products and ingredients. In contrary to the usual cheap "soy sauces", tamari does not contain any flavour enhancers, dyes or artificial sweeteners. In addition to the basic four flavours (sweet, bitter, salty, sour), there is also the fifth taste - umami. It is called "delicious", "taste of maturity" and enhances the taste of the food. This fifth taste can also be found in fermented products - so that in tamari soy sauce.
Tip for using:
- Cashew dressing
Blend 2 tablespoons tamari, 4 tablespoons olive oil, 1 tablespoon balsamico vinegar and a handful cashew nuts - Dressing for a salad
Mix sesame oil, tamari, agave syrup, apple cider vinegar
The dressing tastes great with ruccola salad with avocado - Easy dressing for a salad
Mix tamari with olive oil and vinegar - Sauted oyster mushroom
Saute the oyster mushroom in a little bit of olive oil, when mushrooms are half cooked, add tamari and finish sauteing - Marinades
- For vegetables, meat and fish
Mix tamari with honey or maple syrup or agave syrup, spread the mixture over the vegetable, meat or fish and bake in the oven or grill; glazed zucchini, pumpkin or carrot taste delicious as well - Tomato based dishes (e.g. sauces for pasta)
Tamari reduces the acidity of tomatoes and contributes to the overall flavour of the food - Soups, sauces, vegetable mixtures...
The difference between shoyu and tamari:
Shoyu and tamari are more less interchangeable with the fact that tamari is better in preserving the flavour and aroma even during the heat treatment. Shoyu, on the other hand, is recommended to use at the final flavouring of the prepared dish. But there is no strict rule about how to use the sauces.
- They are produced in a different way - tamari is produced as a by-product in the production of a classic miso paste
- Tamari is produced from naturally gluten free ingredients
- Tamari is darker, thicker and has a richer and more recognizable flavour
Composition
SOY BEANS 48.9 %, water, sea salt 13.8 %, alcohol (from sugar cane) 1.6 %, fermentation agent: Aspergillus oryzae. May contain traces of gluten.Alergens
Soybeans
Storage
Store in a cool and dry place. Protect from sunlight.
