Origin Aichi, Japan
Container Glass bottle
Usage Tamari miso sauce can be used as a seasoning or as a glaze for meats or vegetables when baking or grilling. It can also be used as a secret ingredient to enhance a broth or as part of a more complex sauce such as a demi-glace.

Soy Sauces

Miso tamari - Original soy sauce

Miso tamari - Original soy sauce
12,50 €
12,50 €

Ref. 707

Size

In stock

Description

The term miso tamari refers to the liquid that accumulates on the surface at the end of miso preparation. It is, in fact, the ancestor of soy sauce. The soybeans undergo a long maturation process, resulting in a thick sauce with intense flavors and three times more umami than regular soy sauce.

Flavor

The thick texture of miso tamari sauce contains a rich, umami flavor that is less salty than regular soy sauce, with a slight bitterness and notes reminiscent of coffee or cocoa.

Conservation

Store at room temperature and away from sunlight. After opening, close tightly and store in the refrigerator (below 10°C). Small white grains of yeast may appear and are not dangerous for consumption.

Ingredients & Allergens
Uwa damari (soybeans (32%), water (23%), salt (6.7%), kinako (roasted soybean powder) (0.32%), koji (0.006%), water (37.25%), salt (0.75%)

Allergenes : Soy
Nutritional Values

Per 100 ml: Energy 565 kJ / 135 kcal, Fat 0.1 g (of which saturates 0 g), Carbohydrate 16 g (of which sugars 4.5 g), Protein 18 g, Salt 15.1 g.

View full details
Origin Aichi, Japan
Container Glass bottle
Usage Tamari miso sauce can be used as a seasoning or as a glaze for meats or vegetables when baking or grilling. It can also be used as a secret ingredient to enhance a broth or as part of a more complex sauce such as a demi-glace.
Noda Miso
The producer

Noda Miso

For over 80 years, Noda Miso, formerly known as Kuramoto Masuzuka Miso, has produced naturally fermented miso, for more than a year and a half, in cedar wood barrels. The company grows its own koji in a dedicated fermentation room to produce even higher quality miso. The company prides itself on maintaining a certain harmony with nature, respecting the slow symbiosis of foods during fermentation, without speeding up the process. This relationship with nature and the climate is essential in Aichi. In fact, to produce Hatcho Miso, artisans had to adapt to the region’s humidity to succeed. In addition to its commitment to natural fermentation that isn’t sped up with stainless steel tanks or additives like synthetic MSG, two guiding principles shape Noda Miso’s production: dietary education, and local production for local consumption.