Tamari was first produced as a by-product of the soybean miso. People who were making soybean miso discovered the value of the raw liquid drawn off from the cedar kegs during the fermentation process. Since then, Tamari itself has become a popular soy sauce product. The actual translation of tamari is "puddle," so called by the way it would pool on top of the miso. Many of the kegs now in use for Takumi's soy sauce are two and three centuries old, and through repeated use, they retain certain microorganisms deep within the grain of the wood. Thus, in addition to the traditional practices and techniques handed down within the maker's household from generation to generation, the maker's plant carries another biological tradition of microbial cultures handed down through generations of use.
Since genuine Tamari is a non-wheat product, it has a distinctive aroma as well as thicker texture, deeper color, and stronger taste. It is often used for dipping raw fish (sashimi), sautéing teriyaki, and other culinary techniques.
Nutrition Facts
White Shoyu - Japanese White Soy Sauce by Takuko
Serving Size 1 tsp.(5g) Total Servings 12Amount Per Serving
Calories 13
Calories from Fat 0
% Daily Value*
Total Fat 0g
Trans Fat 0g
Cholestrol 0mg
Sodium 970mg
Total Carbohydrates 2g
Dietary Fiber 0g
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0.04%
Vitamin E
0%
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FreshWave Packaging
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