Nama-Bio Tamari, 350 ml

Natural Nama organic tamari for vegan cuisine

Traditionally made tamari soy sauce is said to be the perfect combination of all five flavours: sweet, sour, salty, bitter and umami. Tamari gives raw food salads and dishes a full-bodied flavour and makes further seasoning superfluous. The secret of the best tamari sauces is their elaborate production and maturing process without any animal or artificial ingredients. The most important ingredients of the purely plant-based Soyana Nama-Bio Tamari Sauce are high-quality organic soya, koji for fermentation and plenty of time to mature naturally in large cedar barrels.

Perfect for Asian raw food delicacies

Just one teaspoon of Nama-Bio Tamari adds a hearty flavour with an Asian touch to raw vegetable salads, green shakes, soups, sauces and spreads. It is also popular for dipping - some soya fans even snack on the brown gold on its own! But it's not just the unique flavour that Asian fans love. The countless microorganisms contained in the seasoning sauce, which is fermented by natural lactic acid fermentation, are also a sign of quality. Not all tamari is the same: Nama tamari, which we are talking about here, is also known as the "gold standard" among the best tamari varieties ("Nama" means "raw, unpasteurised" in Japanese).

Carefully produced according to age-old tradition

Soyana Nama-Bio Tamari is made from just a few, but all the more exquisite ingredients: whole soya beans, koji (Aspergillus oryzae), sea salt and pure mountain spring water. The soya beans are cooked before fermentation and then inoculated with koji fungus. The tamari is then left to mature in large cedar barrels without further heating for at least two summers. In order to preserve the unique characteristics of the Nama-Bio Tamari, it is transported to Europe chilled. Thanks to its lively ingredients, the organic soya sauce is perfect for cold vegan cuisine. Note: Store in a cool place after opening. The natural fermentation in the tamari will continue if kept at a temperature of over 15° C for a longer period of time, so that white koji mushrooms may appear on the tamari. These can be eaten with the tamari without further ado; they are even a sign of quality. Only if mushrooms of a different colour appear should you stop using the Nama-Bio Tamari.