TAMARI-SHOYU BIO

This type of soy sauce combines its benefits with those of wheat, giving rise to a product of great therapeutic qualities.

MIMASA's organic tamari-shoyu is imported from the island of Shodo, where it is manufactured using only traditional methods handed down from generation to generation. It is a type of soy sauce that, in Japanese cuisine, is as common as rice.

The manufacturer of Tamari-Shoyu BIO MIMASA has been run by the Uematsu family for 4 generations since 1932.

99% of the tamari-shoyu sold worldwide is manufactured using modern, industrialized methods. Many of these soy sauces contain ingredients that are not traditionally used such as colorings, preservatives, and other additives. Instead, MIMASA's organic tamari-shoyu ferments in cedar barrels for a period of 18-24 months.

Quality guarantee

MIMASA only markets 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 its production, without chemical products.

Natural tamari-shoyu is obtained through a fermentation process, starting from whole soybeans and whole wheat, to which water and salt are added. Hence the great qualities of MIMASA's organic tamari-shoyu: it contains the 9 essential amino acids and acetic acid, which inhibits pollution and helps overcome fatigue in the body.

On the other hand, unnatural tamari-shoyu, 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.

Nutritional values

Energy (kcal) 72
Carbohydrate (g) 6,7
Dietary fibre (g) 1,3
Protein (g) 10,6
Salt 18,14
Energy-kJ 305

NUTRITIONAL INFORMATION

The chemistry of tamari-shoyu BIO 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-shoyu 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 wheat and soybeans during fermentation become important and active digestive agents when they enter the human body. In addition to its inherent digestive properties, tamari-shoyu BIO also serves to stimulate the secretion of gastric juices in the stomach. Since the enzymes in tamari-shoyu BIO are organic substances resulting directly from natural and traditional fermentation processes, they are not present in commercially produced soy sauce.

Tamari-shoyu BIO 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 yeast. Dishes cooked with soy sauce are not only tasty, but they also stay fresher longer, because natural tamari-shoyu BIO helps preserve food.

RECOMMENDED USE

By adding MIMASA BIO Tamari-Shoyu to foods, their pH is balanced and, as a result, they are perceived as more flavorful. It also ensures an adequate salt intake in diets based on cereals and vegetables. As a seasoning, only a small amount is needed (approximately one teaspoon per person) to enhance the flavor of a dish. When cooking meat or fish, it can be used as a substitute for oil, although in larger quantities.

It can also replace salt when seasoning vegetables, salads, or even cooked dishes. Excellent pickles can be prepared using MIMASA BIO Tamari-Shoyu instead of salt. Seasoning a small amount of grated raw MIMASA daikon (Japanese radish) or turnip with Tamari-Shoyu BIO creates a highly effective preparation to help relieve heavy digestion and eliminate excess mucus throughout the body.

Adding a few drops of MIMASA BIO Tamari-Shoyu to a cup of MIMASA Kukicha tea can help overcome fatigue, as it helps alkalize the blood. When added to MIMASA Kukicha tea that has been simmered together with a MIMASA Umeboshi plum, it effectively supports digestive and liver functions.

INGREDIENTS

Water 53%, organic soy 19%, organic wheat 16%, sea salt 12%, koji seed (Aspergillus orizae) ˂0.01%

PRESENTATION

Bottle of glass of 150ml and 500ml.