Hon tamari soy sauce
SKU
NISNO5-6-D
Ab
CHF 10.35
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Hon tamari soy sauce
This Hon Tamari soy sauce appears on the surface of soy miso when it matures naturally, after 18 long months. It is diluted with water to make it more fluid.
Kategorien: Grocery, Soy sauce, Hon tamari soy sauce
However, it is thicker and more viscous than Koikuchi soy sauce.
The salt level is lower.
During the Kamakura period (1185-1333), Hon Tamari was the staple seasoning. Hon means "real". As for Tamari, it is the liquid obtained from the natural fermentation of Hatcho Miso.
Our perfect pairings : connoisseurs favor it for tasting sashimi.
You will use it to season raw fish, steamed, grilled, white or red meats, vegetables, woks ...
Note that it takes on a pretty reddish color when heated.
| Typ | Tamari |
|---|---|
| Gewicht | 1 L net, 100 ml net |
| Herkunft | Aichi, Japan |
| Verpackung | PET bottle glass flask |
| Ingredients | water, soy, salt, kôji aspergillus oryzae yeast |
| Storage | refrigerate after opening |
| Nutritional values | Per 100 g : energy 115 kcal (489 kJ) ; fat < 0,5g, of which saturates < 0,1g; carbohydrate 12g, of which sugars 1,7g ; protein 17g ; salt 16,2g. |
| Allergenic(s) | soya |
| Grösse | 30g |
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