Tamari Soy Sauce
たまり醤油
£32.00 per item
A tamari soy sauce ideal for accompanying sashimi produced in Hida Takayama, Gifu Prefecture.
This tamari soy sauce is ideal for accompanying sashimi and also versatile enough to be used as a base for sauces such as kabayaki (grilled eel in a slightly sweet and savoury glaze) or yakitori (grilled chicken skewers). Produced since 1890 in Hida Takayama, an area renowned for miso and soy sauce production, its cold winters and fresh water from the Northern Japanese Alps provide an optimum environment for fermentation.
The tamari soy sauce is made by fermenting the by-product of kōji miso (a type of miso made with soybeans, salt, and kōji, a type of fungus cultivated on rice) in cedar wooden barrels. The resulting sauce has a distinctive miso aroma and deep umami flavour from extended fermentation.
May contain wheat
300ml
Chūbu
The central Chūbu region is predominantly mountainous, home to the rugged Japan Alps with coasts on both the Sea of Japan and the Pacific Ocean. The region's history has been shaped by its strategic position between the great cities of Kyoto and Tokyo with Nagoya at its heart. Niigata lies to the north while Mt Fuji can be found in the south in Shizuoka Prefecture.
