soba shiro tamari - white tamari made from buckwheat

soba shiro tamari - organic

100ml

€10,90

soba shiro tamari - organic

€10,90 €109,00/L

incl. taxes. Shipping costs are calculated at checkout

World’s first white tamari made from 100% pure organic buckwheat
Aged for 10 months in a rum barrel, with a radiant yellow-golden colour
Fascinatingly complex in flavour, from floral and earthy to mushroomy
Barely alters the colour of light-coloured ingredients, ideal for pale vegetables or white fish

What makes our soba shiro tamari special

Our organic Soba Shiro Tamari, a white tamari, is made from buckwheat (soba in Japanese) and is characterised by delicate, spicy notes and subtle floral to earthy, mushroomy aromas. After ten months of natural maturation in a barrique, our buckwheat tamari takes on a radiant golden-yellow colour and, thanks to the buckwheat, is gluten-free.

How to use our soba shiro tamari

Its delicate flavour and light yellow colour make our buckwheat tamari the perfect seasoning for light dishes. You can use the soba shiro tamari to enhance light vegetables such as cauliflower, asparagus or salad without changing the natural colour of the ingredients and masking their own flavour. Buckwheat tamari is also a suitable accompaniment for white fish and meat (dishes) because it does not overpower their flavour, and there are no limits to its use.

Experiment to your heart's content. You can also try our soba shiro shoyu.

The story behind our soba shiro tamari

Tamari originates from the Tokai region and was developed in the prefectures of Aichi, Mie and Gifu. It is usually made exclusively from soya beans, although in some traditions a small amount of wheat is added. The production of tamari is characterised by a unique method that differs from other types of shoyu. Instead of a loose mixture of soya beans and wheat, which is used for fermentation with koji in other types of shoyu, only soya beans are used to make tamari. After steaming, the beans are coarsely mashed and formed into small balls called mamekoji or misodama. These balls are then inoculated with koji spores and fermented for around 3-4 days.

Another characteristic feature of tamari production is the covering of the very firm mash with stones. White tamari stands out clearly from classic, savoury soy sauces. Unlike the more commonly known dark tamari and other soy sauces, which are made from soya beans, water and salt, white tamari is made exclusively from wheat, water and salt. Its maturing time is considerably shortened. This gives it its light colour and mild flavour.

Ingredients

Spring water (Hameln-Pyrmont), buckwheat* 42% (Erding), sea salt (Mallorca), A. oryzae *certified organic DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Shelf life

Our Soba Shiro Tamari has a best-before date of 7 months from the date of filling.

Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.

Nevertheless, our products are usually edible well beyond the stated date, so please don’t throw them away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.

To best preserve the light colour and mild aroma of our Soba Shiro Tamari, we recommend storing it in the fridge.