Takumi Sashimi Tamari is 'Sashimi Grade' Tamari. Supporting a 3000-year-old tradition, dark in color and clean in appearance, it has a natural balance with complex flavor and aroma. A premium soy sauce, less sodium, and wheat-free. Win-win-win.
Tamari was first produced as a by-product of the soybean miso. People who were making soybean miso discovered the value of the raw liquid drawn off from the cedar kegs during the fermentation process. Since then, Tamari itself has become a popular soy sauce product. The actual translation of tamari is "puddle," so-called by the way it would pool on top of the miso. Many of the kegs now in use for Takumi's soy sauce are two and three centuries old, and through repeated use, they retain certain microorganisms deep within the grain of the wood. Thus, in addition to the traditional practices and techniques handed down within the maker's household from generation to generation, the maker's plant carries another biological tradition of microbial cultures handed down through generations of use. Since genuine Tamari is a non-wheat product, it has a distinctive aroma as well as thicker texture, deeper color, and stronger taste. It is often used for dipping raw fish (sashimi), sautéing teriyaki, and other culinary techniques.
Ingredients: Water, soybeans, salt, fermented alcohol.
Net weight: 12oz / 375ml
Made in Japan!
We pick, pack and ship orders around the clock. Most orders will be processed within 1-2 business days of receipt. Many orders are shipping sooner than that! Please note orders are not processed or shipped on weekends or holidays.
We are happy to ship every package with recyclable or compostable materials. We also include a complimentary sweet bite in each order :-)
I love the sashimi tamari shoyu! It is great as an enhancement to proteins, especially chilled and on salads!