This soy sauce promotes the proper functioning of the digestive system and has an antibacterial effect.
Tamari is a soy sauce fermented with salt and water, without wheat, which is produced in Aichi prefecture (west central Japan). Wheat-free tamari is a by-product of Hatcho miso. It is made from the liquid that soy beans exude when fermenting Hatcho miso. It has a stronger and sharper flavor and aroma, but at the same time exquisite, and a thicker texture.
MIMASA only sells natural soy sauces, traditionally made through a process that results in a product of exceptional quality and aromas. Only the highest quality ingredients are used in the production of MIMASA's organic tamari, without chemical products, and the fermentation is carried out respecting the times (from 18 to 24 months, in cedar barrels) and mastery learned generation after generation.
Natural tamari is obtained through a fermentation process, starting from whole soybeans, to which water and salt are added. Hence the great qualities of MIMASA's organic tamari: it contains a total of 18 amino acids (including the 9 essential ones) and acetic acid, which inhibits pollution and helps overcome fatigue in the body.
On the other hand, non-natural tamari, in addition to being made from chopped soy beans or soy flour that alter its intrinsic quality, has a high content of oxalic, formic and levulinic acids. These acids precipitate minerals in the blood and internal organs, causing acidity and dilation of the stomach and liver, which inhibits the digestive process and acidifies the blood.
- Energy-kJ 354
- Energy (kcal) 83
- Fat (g) 0,0
- Carbohydrate (g) 6,5
- - Sugars (g) 0,5
- Protein (g) 14
- Fibre (g) 0.7
- Sodium (g) 5,17
- Salt 12,93
The chemistry of tamari is as complex as the organic processes that take place during the fermentation process. Various microorganisms are generated from these organic processes and can positively influence human metabolism. Tamari helps our digestive system, sterilizes us against organisms that are harmful to our health and can help acidify other foods.
The same enzymes that work on soybeans during fermentation become important and active digestive agents when they enter the human body. In addition to its inherent digestive properties, tamari also serves to stimulate the secretion of digestive juices in the stomach. Since tamari enzymes are organic substances resulting directly from natural and traditional fermentation processes, they are not present in commercially produced soy sauces.
Tamari also prevents the spread of bacteria. This antibacterial quality is created from the three elements in soy sauce: salt, acid from lactic bacteria, and alcohol from fermentation. Dishes cooked with soy sauce are not only tasty, but they also stay fresh longer, because natural tamari helps preserve food.
Organic soybean 45.06%, water 40.55%, sea salt 11.75%, organic salty shochu (water, rice, salt and koji seeds) 2.64%, koji seed (Aspergillus orizae) ˂0.01 %
Bottle of 125ml, 250ml, 500ml and 1 litre