Tamari sauce is a sauce made from the fermentation of a single grain. Tamari soy sauce is therefore a sauce made from fermented soybeans with a distinctive, powerful umami flavor. This smoked tamari soy sauce is made from whole Japanese soybeans, unrefined, sea salt, and roasted soybean flour.
This “Tamari” is fermented and aged naturally for two long years in cedar barrels (kioke). Koji plays as important a role in the production of tamari as it does in miso (although a different type of koji fungus is used). Tamari has a very rich, mature flavor and is gradually drawn from the vat after two years of aging before being harvested.
Alternatively, miso (a mixture of soybeans, water, and salt) is removed from the vat, placed between layers of cloth, and pressed to obtain a very flavorful tamari. This tamari sauce has twice the umami of standard soy sauce and is much thicker. Tamari soy sauce is said to have originated in China but owes its popularity to Japanese artisans.
Smoked tamari soy sauce is naturally fermented using an ancient fermentation method combined with a modern Western smoking technique. Smoked tamari soy sauce does not contain wheat (gluten-free), making it safe for customers with wheat allergies. Smoked tamari is known as “the latest seasoning craze in Japan.” It has a rich flavor and a unique, mild smoky aroma (thanks to the use of cherry wood chips). Our artisan Aritaya holds a patent in Japan for the method of manufacturing this product.
This tamari soy sauce is guaranteed free of additives, colorants, and preservatives, GMO-free, and VEGAN. Our artisan recommends it as a substitute for salt to season grilled meats (beef, pork, fish, shellfish), stews, sashimi and sushi, tofu, and as a secret ingredient in mousses and chocolate ganaches.
