Yakso Tamari is a very tasty Japanese cooking sauce made from fermented soyabeans. The fermentation is done with the Koji culture and takes more than 1.5 year. Ideal for marinating tofu, tempeh – especially the popular Yakso Organic Tempeh and adding to gravy and sauces.
INGREDIENTS
soya beans, water, sea salt, koji (aspergillus oryzae)
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