Mimasa offers different types of soy sauce that provide high quality proteins and the eight essential amino acids. The Mimasa range
First of all, we must make a clear distinction between two types of soy sauce that, in the West, have been presented with the same name as Tamari. In Japan, this name is given to the fermented product of soybeans alone, with salt and water. The other type of soy sauce is the Shoyu, obtained from the fermentation of soybeans along with roasted wheat grains, water and salt. The latter is precisely the one that was introduced in Europe and America, although with the erroneous name of Tamari.
In fact, they are similar but not identical products, with their own characteristics and centuries-old tradition in Japan and other countries in the Far East. Therefore, and to overcome this confusion of denominations, Mimasa offers:
• Tamari-Shoyu.Soy sauce obtained by fermentation of soybeans and wheat, together with water and salt.
• Tamari.Soy sauce fermented with salt and water.
• Soy sauce.With the same qualities as Tamari-Shoyu, its fermentation process is accelerated to achieve a more economical product while maintaining a high level of quality.