Tamari is pressed from the liquid that drains from miso paste (fermented soybeans, salt, water, koji, and moromi) as it ages.
Soybeans are soaked and cooked in cylindrical steam cookers. The cooked beans are formed into nuggets and dusted with “seed koji” (aspergillus oryzae). The nuggets are placed in a temperature and humidity-controlled incubation chamber. During the 48 hours in the incubation chamber, the nuggets develop fuzzy yellow mold. The matured koji is put into fermentation tanks with water and sea salt. Under constant supervision, the blend ages for 4-6 months. The product is wrapped in layers of cloth and pressed to yield the raw tamari. The raw tamari is pasteurized and filtered to become the finished product.
Storage and shelf life
Store tamari in a cool, dry, airtight container, away from the sunlight and heat. It doesn’t need to be refrigerated but won’t lose any flavor if stored in the fridge.
Tamari, when stored properly, will retain flavor and potency for up to 2 years.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in glass bottles. We are doing our part to close the loop towards circularity by offering this product in glass container with a deposit (Statiegeld) which can be refunded in full at our store for your next purchase.
Nutritional Value per 100 g
Energy 670 Kcal
Protein (g) 6.7
Fat (g) 64.5 (Saturated: 57.2)
Carbohydrates (g) 7.4 (Sugars: 7.4)
Dietary fiber (g) 16.3
Salt (g) 0.09
How to use
Its umami flavor fits great to vegeterian and vegan meals by adding a savory bite usually associated with meat-based dishes. Its consistency and balanced flavor, makes it ideal to use as a dipping sauce. Tamari is actually a better dipping sauce for sushi than soy sauce as it won’t overwhelm the fish with saltiness. You can also add tamari to soups, stews, marinades, stir-fries, and Asian sauces, or use it right out of the bottle as a condiment for noodles, dumplings, fish (especially raw, like sashimi), and tofu. Tamari (along with a little sugar) is also a popular seasoning for roasted nuts, especially almonds.
Flavor Pairings: Brown rice, olive oil, garlic, ginger, shallot, rice vinegar