Organic Tamari is a naturally brewed soy sauce from organic soybeans. Its fermentation is a  selection of certain strains of microorganisms. After fermenting, tamari sauce goes through the process of refining and pasteurization. Its taste is less salty than soy sauce. Furthermore, tamari is technically a soy sauce. However, it differs from traditional soy sauce by its processing and containing little to no wheat. In comparison, four main ingredients to make traditional soy sauce are soybeans, water, salt, and wheat.

The ingredients are fermented over a period of some months using koji and moromi. At the final stage, the mixture is pressed for extracting its fluid, which is soy sauce. On the other hand, organic tamari follows the same path, however, unlike traditional soy sauce, little to no wheat is added. Moreover, tamari has a greater umami taste than common soy sauce because of its high content ratio of soybean. Common soy sauce has a soybean to a wheat ratio of 1:1, whereas tamari has little to no wheat. This also results in being less sweet than soy sauce for containing less or no wheat. 

How to Use

Production Process

Storage

Shelf Life

Ingredients

Allergens

Country of Origin

Nutritional Information

• • Energy
  • Calories
  • Fat
    • Of which Saturated
  • Carbohydrates 
    • Of which Sugars
  • Fibre
  • Protein
  • Salt