Soyana – Organic Nama-Tamari soy sauce

Description

Natural Nama organic tamari for vegan cuisine

Traditionally made tamari soy sauce is said to be the perfect combination of all five flavors: sweet, sour, salty, bitter and umami. Tamari gives raw food salads and dishes a full-bodied flair and makes further seasoning superfluous. The secret of the best tamari sauces is their elaborate production and maturing process without any animal or artificial ingredients.

Perfect for Asian raw food delicacies

Just one teaspoon of Nama-Bio Tamari gives raw vegetable salads, green shakes, soups, sauces and spreads a hearty taste with an Asian touch. It is also popular for dipping – some soy fans even snack on the brown gold on its own! But it’s not just the unique taste that Asian fans love. The countless microorganisms contained in the seasoning sauce, which is fermented by natural lactic acid fermentation, are also a sign of quality. Not all tamari is the same: Nama tamari, which we are talking about here, is also known as the “gold standard” among the best tamari varieties (“Nama” means “raw, unpasteurized” in Japanese).

Carefully produced according to age-old tradition

Soyana Nama-Bio Tamari is made from just a few, but all the more exquisite ingredients: whole Soybeans, koji (Aspergillus oryzae), sea salt and pure mountain spring water. The soybeans are cooked before fermentation and then inoculated with koji fungus. The tamari is then left to mature in large cedar bar rels without further heating for at least two summers. In order to preserve the unique properties of Nama-Bio Tamari, it is transported to Europe under refrigeration. Thanks to its lively ingredients, the organic soy sauce is perfect for cold vegan cuisine.

Note: Store in a cool place. Prolonged heat above 15°C can cause the natural fermentation in unpasteurized tamari to become so strong that white mushrooms grow on the tamari. These white mushrooms are foodstuffs and can be consumed with the tamari without further ado. They are even a sign of quality. Only if mushrooms of a different color were to appear would the tamari no longer be suitable for consumption.