Although until recently was not particularly well known outside of Japan, Tamari, with its deep color, its special culinary and gluten-free qualities, has now become an important “ingredient” in the hands of those who cook more natural foods and Asian flavors. Few people, however, understand its importance as a savory seasoning. Tamari is one of Japan’s well-kept secrets.
Unlike soy sauce (Shoyu), Tamari does not contain wheat, and gluten.
It shares similar properties with Miso and Soy Sauce, avoiding the problems caused by unfermented soy products. Scientists are particularly focused on pigments that give it rich antioxidant properties. Due to its higher soy content, it is considered to be the most “healthy” and vigorous variety of soy sauce.
Very good source of iron, calcium, phosphorus, potassium, B vitamins, complete proteins (including all essential amino acids). It enhances the absorption of calcium and magnesium by the body. Excellent source of high quality polyunsaturated fatty acids and essential fatty acids.
Rich in antioxidants, such as vitamin. E, saponins, melanoidins (the dark color in Miso, Soy sauce, Tamari), isoflavones, A-tocopherol.
It has a higher protein than that of animal foods, such as lamb and salmon.
Tamari has similar properties to other soy products that have undergone a natural fermentation process, such as Miso and Soy Sauce.
More specifically, it offers to our health:[Su_list icon = “icon: circle” icon_color = “# e7760c”]
Like dark miso and soy sauce, Tamari is particularly rich in melanoidines, which can reduce cancer tumors (Aichi Gakuin University).
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In ancient times, Tamari was the liquid produced by Miso’s production process. Since the 13th century, its independent production began in central Japan. Since then, the recipe has been followed and shifted from generation to generation. In the autumn, traditional production units soak beans in artesian water. The next morning, they steam and then melt them and form balls covered with barley flour and Aspergillus fungus. They are placed in a special place for 3 days. Afterwards they are left on bamboo mats for 2 weeks to dry and then mixed with water and salt solution in huge cedar casks to age for 18 months. Enzymes and bacteria break down complex carbohydrates, proteins and fats into simple sugars, tasty amino acids and fatty acids. Finally, the mixture is pressurized with high pressure and filtered through cotton sacks, giving the viscous liquid Tamari.
Its unique flavor and texture makes it a delicious seasoning for a variety of recipes. It can be cooked for longer than Soy Sauce and is especially used in winter to give strength to vegetarian dishes on the cold days. Because of the greater concentration of glutamic acid, it gives a stronger taste to more insipid materials such as tofu and Tempeh. It can be used in sauces, soups, pickle, pot recipes, marinades and others.
Authentic Tamari by ONE Project, produced from 2 parts soy and 1 part water. Therefore, it is very thick, rich and concentrated.
In contrast, in order to save time and money, modern, conventional Tamari producers use a proportion of 10 parts soy in 10 parts of water, resulting in a more diluted product and a lighter flavor. Furthermore, in Tamari produced by a quick procedure, soybeans are hexane-treated to remove fat, and fermented at high temperatures for three to six months, and often bottled with additives. Another lower grade product, called Tamari synthetic, is often sold at supermarkets. This product is not even a product of fermentation, rather a mixture of hydrolyzed soy protein, color additives and flavoring agents.
In ONE Project, we take care to report 100% organic ingredients (soy, water, sea salt, traces of barley flour, Aspergillus oryzae / koji) and the natural fermentation process. If we are looking for Authentic Tamari, then we must be careful that the country of origin is ONLY Japan.