with purchase of 75 $ and more
The oldest form of Tamari
For more than 1000 years, the masters of the factory have reserved for themselves and the nobles, the precious liquid that miso finally offers at the end of its long maturation. As soon as fermentation begins, miso begins to produce and release, in very small quantities, this nectar which will become the authentic tamari, the mother of all shoyu: miso-damari.
With infinite patience, according to the seasons, the tides and the very breath of miso - living food par excellence - the damari will open its channels, veins and arteries, to reach the surface and become what is allowed to be called "The blood of miso". It is the oldest form of tamari there is.
Miso Damari from Massawippi Foods is therefore a certified organic tamari, unpasteurized, fermented for 3 to 5 years. It is probably one of the only raw and living tamari on the market in North America.
It is with the greatest care that we collect and filter - long and gently - the tamari of our miso. We then evaporate it, for 8 to 14 hours, at a temperature never higher than 44 ° C, while taking, regularly, salinometric density measurements, until reaching a standard that we have defined as that which we believe to be the tastiest of tamarisk.
Offering a unique "umami", this flavor so special to miso, tamari and shoyu, miso damari adds richness and depth to the dishes it accompanies. Ideal with sushi, sashimi, tempura, tofu, vegetables, pasta and rice. A few drops are enough.