Tamari is a sauce that only contains fermented soybeans. Tamari has a high nutritional value due to its rich protein content. Additionally, it is a good source of minerals such as potassium, magnesium, and phosphorus, and has a rich content of essential trace elements such as manganese, chromium, molybdenum, and selenium.

During the long fermentation process, natural enzymes convert the starch, proteins, and fats in raw soybeans into easily digestible nutrients (because they are predigested): amino acids, polyunsaturated fatty acids, slow-absorbing sugars... Through fermentation, lactic acid is formed, which ensures effective absorption of nutrients.

Tamari contains natural glutamate, produced during fermentation. This is a natural flavor enhancer. By replacing salt with Shoyu or Tamari, or Tamari with 25% less salt, when cooking, we can reduce the salt content in our recipes by around 30%, while enhancing the natural flavor of the ingredients.

Ingredients:

water, SOY beans*, sea salt, alcohol*, A. Oryzae.

*from organic farming

Nutritional information (100ml):

• Energy 346 kJ/82 kcal
• Fat 0 g
• Carbohydrates 5.8 g
• of which sugars 1.7 g
• Fiber 0.9 g
• Protein 10 g
• Salt 13.6 g

Directions for use:

Tamari is the healthy and liquid equivalent of bouillon cubes. Tamari soy sauce is ideal for both Western and Eastern cuisine. Use this sauce not only to salt dishes, but also to enhance the natural flavor of the ingredients, during cooking and for serving on the table.