While many American consumers think of tamari as just gluten-free soy sauce, but true tamari is the liquid remaining after pressing dark, rich miso.

Ito Shoten is a 200 year old tamari and miso company in Takeyoto, Aichi Prefecture. Currently run by the ninth generation family member and his grandson, Ito Shoten uses traditional methods, including aging miso for three years in ancient barrels, to craft the tamari. The end result is a tamari with tremendous depth and character, like a fine wine.

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