Container Glass bottle
Usage In addition to accompanying sushi and raw fish, tamari soy sauce can be used in everyday cooking: in glazed or stewed dishes, as a seasoning for salads or pickles, for example. It can also be used in the composition of a demi-glace, a wine sauce, a Chinese sauce for stir-fries, or even a yakiniku sauce!

Soy Sauces

Tamari Gluten-Free Sweet Soy Sauce 300ml

Tamari Gluten-Free Sweet Soy Sauce 300ml
10,30 €
10,30 €
34,33 € l

Ref. 332

Format

In stock

Description

Tamari soy sauce is made from the fermentation of soybeans alone. It's a thicker sauce with a more pronounced umami flavor due to the soy proteins. Obtained through a long maturation process, it is more difficult to produce and is only made by 2% of producers in Japan. Designed for lovers of sweet soy sauce, but also suitable for gluten-free diets, this tamari soy sauce contains 25% less salt than regular soy sauce and has been sweetened with sugar.

Flavor

A smooth soy sauce, very rich in umami with a nice length in the mouth and a balanced sweetness.

Conservation

Store in a cool, dry place away from light. Refrigerate after opening.

Ingredients & Allergens
Tamari Soy Sauce (Soybeans, Water, Salt, Alcohol) (64.49%), High Fructose Corn Syrup (14.79%), Sugar (8.78%), Water (7.24%), Fermented Rice Seasoning (3.49%), Salt (0.8%)

Allergenes : Soy
Nutritional Values

Per 100 ml: Energy 489 kJ / 117 kcal, Fat 0 g (of which saturates 0 g), Carbohydrate 22.9 g (of which sugars 0 g), Protein 6.6 g, Salt 11 g.

View full details
Container Glass bottle
Usage In addition to accompanying sushi and raw fish, tamari soy sauce can be used in everyday cooking: in glazed or stewed dishes, as a seasoning for salads or pickles, for example. It can also be used in the composition of a demi-glace, a wine sauce, a Chinese sauce for stir-fries, or even a yakiniku sauce!
Yamami Jozo
The producer

Yamami Jozo

The company Yamami Jozo produces its own tamari soy sauce in Aichi. It begins its soy sauce sales business since 1957, then production in 1960 in Taketoyo-cho. Over the years, the company expanded to Aichi and reorganized in 1988 under the company we know today. Yamami Jozo responds to the requests of chefs and restaurateurs to produce a tamari soy sauce adapted to their needs. It can be less salty, up to half as much as ordinary tamari soy sauces, less viscous, or even clearer. Thus, naturally rich in umami, it can be used as a base for many other sauces, such as yakiniku sauce for example. Yamami Jozo continues to innovate to best satisfy its customers and, in 2003, it even began producing soybean oil thanks to adapted pressing machines.