MISO TAMARI

Miso Tamari carefully fermented for 5-6 months in oak barrels. Handcrafted using only chickpeas, rice koji and salt. Slowly pressed without applying any heat.

Gluten free, soy free and full of natural deep umami that will elevate and season any dish and even some desserts.

It works best when added at the end of cooking in order to maintain its nuanced flavor.