Strong Tamari soy sauce

Short Description

Lima Tamari Strong Soya Saucewater, soya beans, sea salt, alcohol, A. oryzaeDo not simply use them to salt, but also to intensify the natural taste of ingredients during cooking and at the table. Thanks to its higher protein content, the concentrated taste of Tamari resists heat better. Moreover, it makes the ingredients to which it is combined more tender. Traditionally, Tamari is used to enhance the taste of stews, pasta, soups, fried vegetables, salad dressings, marinades or wok preparations... Tamari is especially suitable for use in combination with vinegar or rice wine, ginger, garlic, mustard, pepper or ume su (Japanese vinegar) . The nutritional advantages of fermentation During the long fermentation process, natural enzymes transform the starch, the proteins and the fast of raw soya (and of wheat in case of Shoyu) into nutrients that are easily assimilated by the organism, as they are predigested : amino acids, poly-unsaturated acids, slow carbohydrates... The fermentation generates the development of a lactic acid that is beneficial to the intestinal flora and the efficient assimilation of nutrients Sea salt supplies minerals and trace elements By using Lima sauces instead of salt, you reduce the salt content of your dishes and enhance their natural taste Production methods : 1. Entire soya beans are steamed after soaking 2. In case of Shoyu, wholegrain wheat is roasted and crumbled, then added to the soya beans 3. The grains and/or beans are shaped into small cubes and sprinkled with Aspergillus oryzae, a mould that produces enzymes 4. The cubes are placed in a .muro. during 2 days. This is an incubator in which the temperature and humidity are controlled 5. During this fermentation process, a mycelium is formed, thanks to which enzymes develop, and the cubes are covered with a birght yellow down. This mixture of enzymes and grains is called koji 6. The mature koji is mixed with water and sea salt; this paste, called moromi, is stored in large fermentation tanks 7. the moromi matures during 6 months under controlled conditions 8. Once fermented, the moromi is wrapped in cloth and pressed until the soya sauce is obtained 9. The Tamari and Shoyu thus obtained are filtered a second time, then slightly pasteurised and bottled This is a traditional method, as opposed to industrial production, for which soya flour that has been defatted (by means of solvents) and that is non-organic and often even genetically engineered is used. This process does not involve fermentation but hydrolysis on the basis of acids and only takes a few hours. In the finished product nutrients are replaced. Lima Tamari 1000ml. Sauce made with naturally fermented soya. Shoyu and Tamari are taste enhancers, healthy and liquid versions of stock cubes. They are suitable for western as well as oriental dishes. Other options

Long Description