| Tamari
Soy sauce is made by fermenting soybeans with mold, then
adding wheat and salt. It has been used as a condiment in
China for close to 2,500 years. The Japanese word tamari
is derived from the verb tamaru, meaning "to
accumulate", referring to the fact that tamari was the
liquid by-product produced during the fermentation of miso. Soy, or Tamari, is a good source of vitamin B3. It is also a good source of minerals, including iron, phosphorous, and manganese. It also has free amino acids. Tamari is a source of free amino acids and vitamin B2. Due to their vitamins and amino acids, soy and tamari do confer some nutritional benefit. One concern is that there may be too much sodium in this food. In truth, you consume less sodium when you use soy sauce because the flavor is more penetrating. Tamari and Soy can be used as a seasoning when sauteing vegetables. A marinade for baked tofu, tempeh, or chicken can be made by combining soy sauce, olive oil, garlic, and ginger. Before dry roasting nuts and seeds, brush them with soy sauce or tamari. Oishii Tamari is aged three years in wooden barrels. There is no MSG added and it is processed in the tradition dating back to the early 1600's! To Purchase Tamari Sauce CLICK HERE To Purchase Tamari HOT Sauce CLICK HERE |