MISO MASTER® Organic Miso Tamari

Even before the developement of shoyu, Japanese miso makers were using the rich dark liquid that pooled on the surface of fermenting miso to season foods. By the thirteenth century, a small but productive tamari industry had been born. MISO MASTER® Organic Miso Tamari continues this ancient tradition of using only the by-product of actual fermenting miso, while modern tamari manufacturers add soybean koji (soybeans innoculated with Aspergillus mold spores) to a brine solution.

MISO MASTER® Organic Miso Tamari contains no wheat and has a significantly higher amino acid content than shoyu. Its rich taste and thick texture holds up better to lenghty cooking than shoyu, and also make it a good choice for dipping sauces and pickling.