Ingredients: Soy beans (46.3%), water, sea salt, Mikawa mirin, koji, from organic farming.
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Tamari is produced on a small scale in just three regions of Japan, Aichi, Gifu and Mie. This type of shoyu is made only with soybean and is added a minimum amount of water, added when it fermenatado soybeans.
After about 20 months of fermentation, tamari thickens, leaving a dark brown color and is more or less very similar salty sauce current sheet. Tamari is preferably used as a seasoning or flavor enhancer rather than forming part of the basic ingredients of Japanese cuisine. In the case of use for cooking is added just at the end of the preparations.
Tamari and soy sauce containing a balanced range of amino acids due to fermentation which makes them very similar to the condition of human blood (alkaline condition). The biological process of fermentation of amino acids linked with enzymes which promotes digestive absorption. Also contain acetic acid, an inhibitor of pollution and help improve fatigue states. Helps strengthen the heart, especially when weakened by excess of meat, sweets and alcohol. It also tones the kidneys providing minerals that improve their performance. Tamari has a therapeutic effect, while soy sauce is used more for the kitchen. The use is irrelevant as long as they are of quality.
Used in small quantities, usually:
- To cook on the vegetables, grains, meats, vegetables or fish
- In sauces, diluted, ideally with lemon, mustard, ginger, molasses, grain, oil or vinegar, lowering its potent flavor and presence.
To be tasty and attractive there is a tendency to take over the account. It is convenient to use raw on the plate as being very salty, gives increased thirst, digestion and contracts can feel like fresh produce and hypoglycemia. We must always use it in small quantities. Very useful, added to tea for three years when there is fatigue, tiredness or weakness, for its alkalizing effect. Improves digestion and cleanses the liver when added to tea for three years along with umeboshi. Being highly concentrated to be used in very small quantities.
The tamari-shoyu is a fermentation product rich in minerals and salty, very concentrated and detoxifying so some of the energy effects are:
-Helps to create cohesion, perseverance and easy to create, especially when we need to do something that takes time and dedication.
-Quickly switch energetic condition when we are confused, scattered, apathetic or drifters.
-For teens, they can provide the vital spark is often lacking so sweet and poor power of the modern diet.
-Promotes appetite for food, when there is loss of appetite and listlessness, particularly in children, and appetite for learning.
-Promotes alertness and mental clarity and makes the mind work faster and be more alert.
-She has a cleaning effect internally, making more energy available to be more creative.
-It promotes trust and see life as opportunities to strengthen and improve digestive function by counteracting the nerves in the stomach.