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Gluten free tamari sweet soy sauce 300ml

332

9,90 € tax incl.

Description: Tamari soy sauce is made by the fermentation of soybeans only. It is a thicker sauce with rich umami flavors thanks to soybean proteins. Obtained through a long maturation process, tamari soy sauce is harder to produce and it is made by only 2% of the producers in Japan. Thought for sweet soy sauce enjoyers and adapted to gluten free diet, this tamari soy sauce contains 25% less salt than a classical soy sauce and it has been sweetened with sugar. 


Flavor: A smooth soy sauce, rich in umami with a long lasting taste and a well-balanced sweetness. 

Use: Besides going well with sushis and raw fish, tamari soy sauce can be used in everyday cooking, for example, in glazed or simmered dishes, or as a dressing for salads or pickles. It can also be used in other sauces, such as demi-glace, wine sauce, Chinese stir-fry sauce, or yakiniku sauce!

Ingredients: Tamari soy sauce (soybean, water, salt, alcohol) (64,9%), High fructose corn syrup (14,79%), Sugar (8,78%), Water (7,24%), Fermented rice seasoning (3,49%), Salt (0,8%)

Allergens: Soybean

Preservation: Store in a cool and dry place, away from light. Keep refrigerated after opening.


Origin: Japan

Shelf life: 18 months

Container: Glass bottle

Also available in 1,8L (reference 333)

Yamami Jyozo produces its own tamari soy sauce in Aichi. The company began selling soy sauce in 1957, and began production in 1960 in Taketoyo-cho. Over the years, the company expanded and moved to Aichi, and in 1988, was reorganized into the company we know today. Yamami Jyozo responds to the demands of chefs and restaurant owners to produce tamari soy sauce that is tailored to their needs. It can be less salty, up to half as salty as ordinary tamari soy sauce, less viscous, and even lighter in color. It is naturally rich in umami and can be used as a base for many other sauces, such as yakiniku sauce. Yamami Jyozo is constantly innovating to satisfy its customers, and in 2003, it even began to produce soybean oil with the help of special press machines. 

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