San-J makes its Tamari using traditional Japanese brewing methods handed down through eight generations. It is naturally brewed for up to six months. During the fermentation process, complex amino acid chains are formed giving San-J Tamari hundreds of distinct flavor components. San-J Tamari has 37% more soy protein than ordinary soy sauce, adding to its distinctive flavor profile. It is all-natural with no added MSG or artificial preservatives and certified kosher.

Due to the high concentration of soybeans, Tamari ferments differently than ordinary soy sauce giving Tamari properties that allow it to retain its integrity when heated. This makes Tamari the perfect flavor enhancer. Since Tamari does not "flash" under high temperatures, it never gives your food an overwhelming salty taste. Instead it heightens the flavors of any dish you are preparing - try it in spaghetti sauce, soups, casseroles and gravies.

There are many ways in which you can use San-J Tamari throughout the day. Whether it's for breakfast, lunch, dinner or to entertain friends and family, San-J puts the right touch on every dish.

To learn more about the History of Tamari and the San-J Brewing Process, click here.

For recipes of distinction, please click here.

If you'd like to receive news, recipes and special offers, sign up to receive the San-J newsletter.

« BACK