Sanchi Organic Tamari Soy Sauce  150ml

Sanchi Organic Tamari Soy Sauce 150ml

See other products from Soy Sauce or Stir-fry & Oriental or Orient
See other products from Sanchi

Traditionally brewed gluten free Japanese sauce.

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Our Price £3.49 (£2.33 per 100ml)  
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More about Sanchi Organic Tamari Soy Sauce

Serving Suggestion

Ideal for soups, salad dressings, vegetable sauces and oriental cooking.

Ingredients

Water, soya beans* (45%), salt, shochu (distilled Sake) (water, rice*), koji seed (Aspergillus oryzae). * = Organically Grown
Note: Although yeast is not an ingredient it is used as a catalyst in production.

Nutritional Information

per 100g:
Energy 430kJ/101kcal, Protein 14g, Carbohydrate 12g, Fat less than 0.1g.

Other Information

Tamari soy sauce is a traditional Japanese product. Soya beans are naturally fermented in cedar casks, resulting in a unique, robust flavour.
More commonly used in cooking, Tamari is richer than Shoyu and has a stronger, sharper taste and aroma, so less is needed to bring out the flavour of your favourite dishes.

Gluten Free, Organic, Vegetarian

Customer reviews - Sanchi Organic Tamari Soy Sauce 150ml

Recipes

Tamari Tofu, Beansprouts & Spring Onions - Sat 28th May 2011

Make a marinade using 2-3 tbsp tamari, 2 tbsp mirin, 1 tsp light brown sugar, 2 crushed garlic cloves and some peeled and grated fresh ginger. Add around 250 g cubed tofu and set aside for an hour or so soak up the flavours. Remove the tofu, retaining the marinade, and stirfry in groundnut oil. Add 150 g beansprouts, the reserved marinade and a paste made from 1 tsp cornflour in 1 tbsp water. Cook for a minute or two, add a few chopped spring onions and serve immediately.

Reviews

- Tue 1st Oct 2013

Nice to have wheat free soy sauce but can be too salty in some recipes

- Fri 27th Jul 2012

Great stuff, I use it to give a bit of flavour to veggie burgers etc by frying them in it on a high heat for a few seconds.

- Thu 17th Nov 2011

An essential, delicious on toasted nuts and seeds, with rice, in soups, etc.


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