Reference : NISNO5-6-D
This Hon Tamari soy sauce appears on the surface of soy miso when it matures naturally, after 18 long months. It is diluted with water to make it more fluid.
However, it is thicker and more viscous than Koikuchi soy sauce.
The salt level is lower.
During the Kamakura period (1185-1333), Hon Tamari was the staple seasoning. Hon means "real". As for Tamari, it is the liquid obtained from the natural fermentation of Hatcho Miso.
Our perfect pairings : connoisseurs favor it for tasting sashimi.
You will use it to season raw fish, steamed, grilled, white or red meats, vegetables, woks ...
Note that it takes on a pretty reddish color when heated.
This Hon Tamari soy sauce appears on the surface of soy miso when it matures naturally, after 18 long months. It is diluted with water to make it more fluid.
