Today we are going to introduce “TAMARI soy sauce”, a specialty of Aichi Prefecture.

TAMARI is said to have originated from the process of making soybean Miso, a specialty of Aichi Prefecture, and was used for cooking as a seasoning.  It is used for sashimi, sushi, teriyaki, tsukudani (food boiled in soy sauce) and rice crackers seasoning.  Like soybean miso, TAMARI is also an essential part of the local flavor.

Ordinary Koikuchi soy sauce is made from a 50:50 ratio of soybeans and wheat, but TAMARI is made mostly from soybeans. TAMARI is made mostly from soybeans, and wheat is used only in small quantities. The umami flavor of soy sauce comes from the soybeans, so TAMARI, which uses a large amount of soybeans, is also full of umami. Tamari is also rich in protein, which is the basis for building a healthy body, including muscles and skin.

TAMARI is made only in Aichi, Mie, Gifu and some parts of Kyushu, and only about 2% of the country. That means it is a very rare soy sauce.