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.
Soya beans, water, sea salt, koji (aspergillus oryzae).
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).
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).
