Miso tamari - Original soy sauce 100ml
707
12,50 € tax incl.
Description: Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation process of the soybeans used to make this sauce brings about a thicker texture and an intense flavor, three times richer in umami than ordinary soy sauce.
Flavor: The thick texture of the miso tamari sauce holds rich flavors, very umami and less salty than regular soy sauce, with a slight bitterness and notes that remind of coffee and cocoa.
Use: Miso tamari sauce can be used as it is, as a seasoning, but it can also be used to glaze meats or vegetables in the oven and on the barbecue. Cooks can also use it as a secret ingredient to spice up a broth or as a component of a more complex sauce such as demi-glace.
Ingredients: Uwa damari (Soybeans (32%), water (23%), salt (6,7%), kinako (roasted soybean powder) (0,32%), koji (0,006%), water (37,25%), salt (0,75%)
Allergens: Soybean
Preservation: Store at room temperature and away from the sun. After opening, close tightly and store in the refrigerator (under 10°C). Small grains of white yeast may appear and do not constitute a danger to consumption.
Origin: Japan
Shelf life: 720 days
Container: Glass bottle
Also available in 1L
For more than 80 years, Noda miso, formerly known as Kuramoto Masuzuka Miso, has been producing naturally fermented miso for more than a year and a half in cedar wood vats. The company also grows its own koji in a dedicated fermentation chamber to produce even better miso. The company makes a point of following a certain harmony with nature, in which they respect the slow symbiosis of ingredients during fermentation, without accelerating the process. This relationship with nature and climate is essential to Aichi. Indeed, with Hatcho Miso already, the craftspeople had to adapt to the humidity of the region to succeed in producing miso. In addition to its interest in natural fermentation, two watchwords underpin the production of Noda Miso: dietary education, and local production for local consumption.
