Soy Sauce, TAMARI KIKKOMAN SHOYU

Soy Sauce, TAMARI KIKKOMAN SHOYU

Ingredients: water, soy, salt, wheat.

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< "Old fashioned" soy sauce. Tamari shoyu is denser, darker in color and stronger in aroma. Tamari is made using more soy and less wheat than a typical soy sauce.>

Soy sauce, called "Shôyu" in Japan, is a seasoning made from soybeans, wheat, salt and water. It is an essential of Japanese cuisine, especially used for salting, seasoning, most dishes such as vegetables, meat and fish as well as for cooking on the barbecue and for seasoning salads.

Good to know:

The start of soy sauce production is traditionally done in the fall, after the wheat and soybeans have been harvested. 

The soy beans are steamed and the wheat is roasted in a wood-fired oven. The flavor of the soy sauce will depend on the quality and mastery of this roasting.