Ingredients: water (42%), defatted soybeans (42%), salt (16%)
The Japanese word ‘tamari’ derives from the word ‘tamaru’, which means to accumulate. Originally, this is a liquid gathered during the production of miso (a soft, savory puree used as a flavoring in dishes). The main difference between tamari and shoyu is that tamari doesn’t contain wheat. Tamari is a great salt replacement and a superb flavoring.
Nowadays, it’s produced with modern technology in the following way: the soy beans are heated, crushed and blended before adding salt and water and inoculated with a fermentation culture (koji). The product is kept in tanks for 6 months, strained, precipitated, pasteurized and packaged.
Use: it’s a perfect additive to salads, soups, sauces, pastas and vegetables.
Non-genetically modified product.
Nutritional value (per 100 g):
| Energy: |
466 kJ / 110 kcal |
| Fat: |
0 g |
| - of which saturated: |
0 g |
| Carbonhydrates: |
14,9 g |
| - of which, sugar: |
4,5 g |
| Fiber: |
0 g |
| Protein: |
12,5 g |
| Salt: |
16 g |
Keep in a cold, dry place!
Country of origin: China
