Ito Shoten Tamari

$22.95

Tamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). The distinct tamari from Ito Shoten—based in the Aichi Prefecture, a region of Japan known for deeply rich, uncommonly dark miso—is so complex it’s no wonder it has been likened to a wine. Aged in cedar barrels that are over 100 years old, Ito Shoten’s tamari develops a dark, almost inky color, as well as a wine-like depth and body. Its heady, malty aroma promises plenty of meaty savoriness, as well as caramel notes, deep umami and a lively salinity. This tamari is one to treasure: use it raw in small quantities to finish dishes where its flavor will shine, almost like a soy extract rather than a condiment. Its complexities get lost when it’s cooked into a sauce or dish.

Ingredients

Ingredients: Water, Soybeans, Salt
Specifications

Net Weight: 6.8 ounces
Place of Origin: Aichi, Japan
How to use

Gluten Free

Tamari, a byproduct of miso, was the precursor to soy sauce.

It came to ancient Japan from China in the 7th century A.D. The Japanese quickly learned that as they cooked and fermented soybeans to create miso, a pleasantly salty, protein-rich liquid was produced (in fact, “tamari” translates to “puddle” in Japanese). Roughly 1,000 years later, as production became an industrial endeavor rather than a kitchen art, enterprising tamari brewers changed the recipe so it was easier to scale: They brewed a sharper, brinier condiment from a thinner, half-wheat and half-soy mash (faster than waiting for thick, pure miso to ferment), and soy sauce as we know it was born.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.

HOW TO USE

Treat this tamari as a final seasoning: Finish a pork roast, grilled fish or steak with a brush of it, perhaps in lieu of a finishing pinch of salt, for added depth and complexity. This tamari pairs beautifully with sashimi, sushi or hand rolls for dipping. We do not recommend using this finishing tamari in sauces or cooked into dishes.