Sauce made with naturally fermented soya. Gluten Free.

In Japan, fermented soya sauce Tamari, has been favourite seasonings for several centuries. Today, these delicious, ebony-coloured sauces are appreciated all over the world.

Usage: Tamari soja sauces are taste enhancers, healthy and liquid versions of stock cubes. They are suitable for western as well as oriental dishes. Do not simply use them to salt, but also to intensify the natural taste of ingredients during cooking and at the table. Thanks to its higher protein content, the concentrated taste of Tamari resists heat better. Moreover, it makes the ingredients to which it is combined more tender. Traditionally, Tamari is used to enhance the taste of stews, pasta, soups, fried vegetables, salad dressings, marinades or wok preparations... Tamari is especially suitable for use in combination with vinegar or rice wine, ginger, garlic, mustard, pepper or ume su (Japanese vinegar).