This tamari soy sauce is part of our premium range, made exclusively from whole soybeans and wheat-free. It has a milder taste and lighter flavor than our double strength Organic Yaemon tamari soy sauce. However, it has rich and round umami taste with the fresh scent of soybean. It also has a refreshing aftertaste. So versatile, it is multipurposely used in Japanese, Chinese and Western cooking.
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Packaging options
1000L IBC
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Making
This producer is specialized in manufacturing tamari soy sauce which has traditionally been produced in their location, Tokai region (the middle of Japan’s main island) of Japan.
Since their founding in 1920, the producer has maintained the traditional method of producing tamari soy sauce. They have consistently made good products that meet customers’ demands by continually incorporating the latest technologies and introducing modern equipment and facilities. -
How to use
Tamari is a uniquely delicious, versatile seasoning that adds immeasurably to the flavor of soups, sauces, vegetables, dips, and entrées. Making tamari is an expensive, time-consuming process. However, because tamari is made with 100% whole soybeans, it is highly concentrated, so a little goes a long way. Reduce the amount of soy sauce called for in a recipe by about 25% when cooking with Mitoku Tamari.
Unlike shoyu, which derives much of its flavor from the natural alcohol produced by wheat fermentation, tamari’s rich flavor comes from its abundance of amino acids, which are derived from soy protein. Because amino acids are not volatile, they don’t evaporate the way alcohol does. This makes tamari the better soy sauce to choose when lengthy cooking is required. Tamari also contains more flavor-intensifying glutamic acid than shoyu. Bland foods like shiitake mushrooms and tofu are enhanced when simmered in a seasoned liquid. For dishes that require this long-simmering process, tamari is the preferred seasoning.
