Until recently, Yaemon Tamari was being sold under the name Mansan. This famous, authentic, wheat-free soy sauce has a deep, delectable, rich taste. The addition of a dash of Mirin provides a natural preservative and imparts a subtle sweetness. The quality of its ingredients and traditional handcrafting are extraordinary. This remarkable seasoning has created a culinary craze in Italy! Aged 24 months.
Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.
You can use tamari in any recipe that calls for soy sauce. Think: Asian dipping, glazing, or noodle sauces.
Ingredients: cultured organic whole soybeans, water, sea salt, a dash of organic Mikawa mirin, and a trace of roasted barley flour (this is used as a catalyst to feed the koji during production). Mikotu source.
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