Najimi Light Tamari Soy Sauce, Minamigura, Japan

This Najimi Tamari is brewed from local soybeans from Aichi Prefecture in almost 150-year-old wooden barrels. We chose this light tamari to offer people with gluten intolerance a high-quality soy sauce that is elegant and not black-dark and heavy. In contrast to most tamaris available in Germany, this tamari is very light and has a pleasant, slightly sweet finish, which comes from the high-quality soybeans. The umami content is 150% higher than other soy sauces. Aichi Prefecture is famous for its tamari style, which is a special type of brew. Founded in 1882, Minamigura attaches great importance to the quality of the basic products. Aoki-san has been brewing in the traditional way for five generations and attaches great importance to the fact that the brewing process is influenced as little as possible by human hands and runs naturally. This sounds very simple, but in reality it is very difficult to implement. - Type: Tamari (without wheat) - Brewing/maturation time: approx. 3 years in wooden barrels - Gluten-free cuisine - Seasoning vegetables, stews - Eating raw - Cheese Tip: Soak mozzarella in a mixture of tamari, sake and mirin for several hours or overnight put in Drain and serve as a small Japanese tapas with shiso and sesame seeds or sesame oil.