Sunshine Organic Tamari is made in the Food Connect Kitchen by Alice and her crew, during the production of their superb Miso.
As Miso ages, small amounts of liquid rise to the top of the barrels. This liquid is skimmed prior to Miso being removed from its barrels. The liquid is then strained through fabric and left in unsealed containers for a few days so that air bubbles can escape. The final product, called Tamari, is then poured into bottles for you to enjoy.
Some people think that tamari tastes similar to soy sauce and the two ingredients are often used interchangeably. Refined palates, however, can tell that tamari has a more complex flavour and is less salty than soy sauce. Tamari can be used alone or with other seasoning. Some ways that you can use tamari include in marinades, gravy, sauces (particularly in teriyaki sauce), and stir fried noodles. It is also excellent on sashimi and sushi. There are tonnes of recipes on the internet to get you started.
Just like the miso that it rises from, tamari is vegan and gluten free. Sunshine Organic Miso’s tamari is made from organic and biodynamic rice and soy beans as well as sea salt, artesian water and koji (a fungus used to ferment rice).
The Tamari is presented in a glass bottle.
Alice and her team make the best Miso going around in the Food Connect kitchen using the best local ingredients. Alice is meticulous in her approach, combining her laboratory experience and family heritage to get the best out of the Biodynamic Soybeans. In Alices' books there is no rushing the process of making good Miso and the by product of Soy Sauce. Her best Miso is fermented for 24 months to allow the enzymes time to change through the seasons to give a complex product. Alice also believes in a product that is living, not killed via pasteurization so you get all the benefits of the natural probiotics.
||Ecological - Uncertified
||Natural, Chemical free