Naturmind tamari szójaszósz 500 ml

Ingredients: water (42%), defatted soybeans (42%), salt (16%)

The Japanese word "tamari" comes from the word "tamaru" meaning to accumulate. Originally, this is the liquid that is collected from whole soybeans during the production of miso (soft, salty-tasting paste, used for seasoning). The main difference between tamari and shoyu is that tamari does not contain wheat. Tamari is an excellent salt substitute and seasoning.
Today, using modern technologies, it is made as follows: soybeans are heat treated, crushed, mixed, and then inoculated with fermentation cultures (koji) along with the addition of salt and water. The product matures in the tanks for 6 months, then it is filtered, precipitated, pasteurized and removed.

Use: ideal for seasoning salads, soups, sauces, pasta, and vegetables.

It is not a genetically modified product.

Nutrient content (in 100 g):
Energy value: 466 kJ / 110 kcal
Fat: 0 g
of which:
- saturated fatty acids: - g
Carbohydrates: 14.9 g
- of which sugar: 4.5 g
Fiber: 0 g
Protein: 12.5 g
Salt: 16 g

Reference intake value for an average adult (8,400 kJ/2,000 kcal).