This Tamari is fermented for several months in cedar barrels and matured into a spicy soy sauce. Soy sauce is culinary versatile, as a full-bodied base condiment, marinade or spicy icing on the cake for many dishes.

Tamari Cedarwood ARCHE ferments in a small traditional Japanese factory in peace and for many months to become a seasoning sauce with a lot of character. This tamari is aged in Japanese cedar barrels for over 100 years, under the influence of the changing seasons and temperatures. The traditional process of natural fermentation with koji mushrooms takes place over two summers. Craftsmanship, experience passed down from generation to generation and the excellent quality of ingredients make it possible to create a high-end product of extraordinary quality and authentic character

Tamari & Nutrition:
Tamari, naturally fermented in cedar barrels, is one of the best and most nutritionally valuable condiments. Due to natural fermentation, soy proteins are easily broken down into hundreds of amino acids over a long period of time and without the action of heat. They become easily digestible.

The release of natural amino acids creates an umami taste: the famous fifth taste alongside sweet, sour, bitter and salty. It consists of an extremely complex spectrum of tastes and can be defined by terms such as full-bodied and differentiated.

Long-term fermented soy sauces can make a valuable contribution to reducing personal salt intake due to their intense taste. The effect can be described as follows: A lot of taste replaces a lot of salt.

Production:
By distributing this exceptional product in Europe, ARCHE supports the artisanal and traditional production of soy sauces, which is threatened with extinction in Japan.

ARCHE is a medium-sized family business that has had a loyal customer base for over 30 years, which guarantees it a certain security, predictability and fair payment for its excellent products. Only under these conditions will the possible successors of the family be able to continue the business and only in this way is it possible for an apprentice to complete many years of training as a Tamari Master, as he or she must accumulate a lot of knowledge and know-how. Such craft workshops can only be found in rural Japan, where they contribute greatly to the preservation of village communities by providing jobs and good incomes. It also prevents the migration of young people to Japan's big cities.

The origin of soy, maritime transport and biodiversity:
Most of the soybeans used come from organic farming in Mongolia, where special attention is paid to crop rotation and humus accumulation. Such projects contribute significantly to environmental protection and are important CO2 absorbers due to the accumulation of humus without artificial fertilizers that absorb carbon dioxide.

Tamari Cedarwood ARCHE is transported in large containers only by ship. Bottling only takes place after the Tamari has arrived at the ARCHE headquarters to avoid unnecessary long-distance transport of the bottle. This significantly improves the CO2 balance of our soy sauces.

Instructions for use:
Tamari Cedarwood ARCHE gives many dishes an Umami touch. With its full-bodied flavor, soy sauce pleasantly perfumes and enhances dishes, while being rich in amino acids. It is a versatile basic seasoning for soups, stews, sauces, salads and vegetable dishes, woks, as well as table seasoning. It is also used to marinate meat, fish and vegetables for grilling or baking. It can simply be added to salad dressings to bring an exotic touch to your dish. It retains its taste even with prolonged cooking.