Ingredients
- Organic whole soy beans
- water
- sea salt
| Serving Size: 10 ml (25 per pack) |
Quantity per serving |
Quantity per 100ml |
| Energy |
24.8kj |
248kj |
| Protein |
0.93g |
9.30g |
| Gluten |
Not Detected |
Not Detected |
| Total Fat |
Not Detected |
0.1g |
| Saturated |
Not Detected |
Not Detected |
| Carbohydrate |
0.53g |
5.3g |
| Sugars |
0.02g |
0.2g |
| Sodium |
513mg |
5130mg |
Traditional Method, Naturally Fermented, Whole Soya Beans The world's love affair with soy sauce may have begun with Dutch traders who were stationed in Nagasaki during the seventeenth century.
Those early middlemen sent barrels of this liquid treasure back to Europe, some of which ended up in the royal kitchens of Louis XV of France (1645 -1715). It was rumoured around the court that the king's secret ingredient came from the other side of the globe, where it had been fermented for almost two years in three-meter-tall wooden casks.
Since that time, soy sauce, with its rich, fermented fragrance and salty, slightly sweet flavour, has secured an international reputation as a versatile and delicious seasoning Although Westerners now indiscriminately sprinkle soy sauce on everything from beef to popcorn, experienced cooks use it with discretion to enhance the subtle, natural flavours of foods.
But beware: the dark, thick seasoning enjoyed by yesterday's European aristocrats is very different from most of the soy sauce sold in supermarkets today. Almost half of the 60 million dollars Americans spend annually on soy sauce is for a product containing soy extract, ethyl alcohol, sugar, salt, food colouring, and preservatives. Not fermented, this product is the result of a one-day chemical process. Nearly all of the remaining soy sauce sold in the United States is made from chemically processed soy meal and contains sodium benzoate as a preservative.
High-tech, accelerated methods and temperature-controlled fermentation are used in the manufacturing of this product. Tamari soy sauce is a type of shoyu, the Japanese word for “soy sauce.” The technique for making tamari is quite distinctive, yielding a complex, rich flavor which some people find very enjoyable. Many Asian markets stock tamari, and it can also be found at general stores which stock Asian ingredients.
True tamari has a very dark colour and an almost smoky flavour, and it can be used as a dip, marinade, or baste; it is also used as a component in other sauces and dips. Tamari is made by collecting the liquid which drains from miso as it ages. Miso is a fermented soybean paste which is a major component in Japanese cooking; miso appears in soups, stocks, sauces, and a wide variety of other foods. It is also made with a range of grains, yielding an array of textures, flavours, and feels. In Japan, tamari soy sauce production is focused in the Chubu region, where it is also known as miso-damari.