Lima Tamari (1 L)

Buy Lima Tamari (1 liter)

For centuries in Japan, two fermented soy sauces—shoyu and tamari—have been hailed as the “queens of seasonings.” Today, these magnificent ebony-colored sauces are highly prized in kitchens around the world. Shoyu differs from tamari in its composition: shoyu is made from soybeans and wheat, while tamari is a pure soy sauce. Shoyu’s high nutritional value stimulates the appetite and provides particularly high levels of minerals, proteins, and essential vitamins. During the long fermentation process, natural enzymes convert the starch, proteins, and fats in the raw soybeans and wheat into nutrients that are easily absorbed by the body because they are pre-digested: amino acids, polyunsaturated fatty acids, and slow-release carbohydrates. During fermentation, lactic acid is produced, which promotes healthy gut flora and the efficient absorption of nutrients. Sea salt provides minerals and trace elements. When you use Lima sauces as a substitute for salt, you enhance the natural flavor of your dishes while needing to add less salt.

Usage

Shoyu and tamari are flavor enhancers—the healthy, liquid version of a bouillon cube. They pair well with both Western and Asian dishes. Use them not only as a substitute for salt, but also to enhance the natural flavor of ingredients while cooking and at the table.