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.
