Tamari, Traditionally made soy sauce

Description

100% natural fermented soy sauce made from high quality organic ingredients – without wheat and therefore gluten-free. This Tamari belongs to the top group of products of Japanese manufactures. It is similar to Shoyu, but is not pasteurized, is gluten-free and much more flavorful. Both soy sauces (tamari and shoyu) are natural and fermented in the traditional way in the manufactory. The valuable seasoning is a basic ingredient of health-conscious cuisine and ideal for fish, tofu or noodle and vegetable pans. Tamari bio can also help reduce the salt content in cooking. Because of its aromatic smell, it is perceived saltier than it actually is. With our Tamari bio product, even people with gluten allergies no longer have to do without the delicious seasoning and health benefits of soy sauce!

Advantages of Tamari organic at a glance

• 100 % natural Tamari sauce, unpasteurized
• gluten-free, suitable for wheat allergy sufferers
• ingredients from controlled organic cultivation
• traditional production with natural and gentle fermentation
• fat-free and vegan
• versatile use

Special features of our Tamari Sauce

Unlike many other commercially available soy sauces, our organic Tamari is gluten-free and not pasteurized. This makes Tamari suitable for those with gluten intolerances or wheat allergies. We ensure the high quality of our soy sauce by fermentation with natural microorganisms. In industrially manufactured products, fermentation is sometimes accelerated by certain additives and the lack of flavor intensity is “made up for” with flavorings or preservatives – our Tamari, on the other hand, is free of synthetic additives and thus a 100% natural product! Many conventional soy sauces are also not fermented naturally at all, but instead produced with the help of a chemical process. However, thanks to traditional fermentation, our sauce contains the valuable active lactic acid bacteria and enzymes that are essential for fermentation products. If you want to buy Tamari, always make sure that these quality characteristics are declared.

The value of fermented foods

Fermented foods strengthen the diversity of the intestinal flora and provide more vitality and resilience in everyday life. The term “fermentation” refers to a natural fermentation process by lactic acid bacteria. These beneficial intestinal bacteria produce valuable metabolic products, including short-chain fatty acids (e.g. propionic acid, butyric acid) and enzymes, which have an anti-inflammatory effect and support our organism in its daily tasks. Due to the high enzyme activity, fermented foods are more digestible and we can often digest them better than the original ingredients.

Tamari in the kitchen – versatile and popular

Tamari is perfect for all Asian dishes – whether Chinese, Japanese or Korean. Organic tamari is particularly suitable for marinades, especially in vegan cuisine. The natural seasoning flavors harmonize very well with tofu, seitan, fish, seafood, noodles, rice and vegetables and give them a great taste. It also gives soups the basic seasoning they need and makes them very appetizing. You can either season your food with it while cooking or drizzle it over the dishes afterwards. Of course, sushi or sashimi is also traditionally always served with soy sauce. But not only light and hearty Asian dishes, also salads of all kinds can be wonderfully seasoned with the high-quality Tamari. Tip: The soy sauce also tastes very delicious together with wasabi – or a home-made paste of horseradish powder!

Soy sauce – no longer just popular in Asia

Like other traditional soy sauces, tamari is one of the oldest Japanese culinary secrets. By the way, soy sauces originally come from China and only found their way to Japan in the 6th century. Nevertheless, it is impossible to imagine Japanese tradition today without Tamari – it is highly valued as a healthy and at the same time delicate seasoning and is still an integral part of their menu. Tamari quality is judged there – like wine here – by aromas, color and taste. The Japanese refer to a soy tasting of this kind as “Kikimi”. First-class tamari is characterized by a strong dark color and a well-balanced inherent taste. Experts say that the fifth flavor “umami” can be tasted here.
In German usage, the term “soy sauce” is used as an umbrella term for the Japanese sauces shoyu and tamari, as well as for all other soy sauces. In Japan, however, a distinction is made between shoyu and tamari. Shoyu is made from soybeans, koji, water, salt and wheat. Tamari sauce, on the other hand, traditionally contains no wheat. The wheat also makes shoyu sauce slightly lighter in color and it tastes slightly sweeter than tamari.

Traditional production of gluten-free soy sauce

Our organic tamari is produced in Japan according to a recipe handed down from generation to generation in traditional manufacturing plants. To obtain tamari, koji must first be made. To do this, the soybeans are first ground and then fermented with the help of lactic acid bacteria to form a kind of mash – the result is called koji. Water and sea salt are then added to the koji. Fermentation lasts about 12 months and takes place in 100-year-old cedar barrels. The barrels are stored in traditional rooms called KURA. Premium organic ingredients and careful slow fermentation result in a thick, rich tamari (extra strength) with unique rich aromas and intense flavor.

General information about Topfruits Tamari Sauce

Ingredients: 45 % soybeans*, water, sea salt, shochu* (rice, salt koji ferment), koji ferment (Aspergillus Oryzae).
* Ingredients from controlled organic cultivation