50. Owari no Tamari 100ml

A rich broth made only from soybeans

Owari Tamari has a high umami nitrogen content of 3.0%, and is extremely rich, making it very popular among men. While regular dark soy sauce is made from soybeans and wheat in a 1:1 ratio, Tamari soy sauce is characterized by a higher ratio of soybeans, and Owari Tamari is made only from soybeans and salt, without using wheat.

Made from whole soybeans and salt from Aichi Prefecture that have been aged in a cedar barrel for three years, it is characterized by its rich, full-bodied flavor. It is often thought of as something to use for sashimi, but it is also recommended for teriyaki dishes, as the aroma and luster come out when heated.

A soy sauce brewery that also exports overseas

Chita Peninsula in Aichi Prefecture is home to Taketoyo Town, famous for its tamari soy sauce. Marumata Shoten was founded in 1829 and is one of the oldest in the area. Deguchi Tomoyasu, the sixth-generation owner, says, "Tamari soy sauce has been attracting attention from overseas because it's gluten-free, but the truth is that nothing has changed since the old days."

Although they receive many inquiries from overseas about their wheat-free soy sauce, they have no plans to expand the size of their brewery. "I want to raise the value of soy sauce, but I don't want to make it so expensive that it can't be used on an everyday basis. I want to carefully make something that is indispensable in daily life." It is clear that they are going through trial and error in search of a tamari soy sauce that will truly please people.

If you put it as is on beef steak, it's great!

Speaking of steak, it's beef. The rich Owari Tamari is perfect for beef steak. Its richness stands up to the lean meat and fat of the beef, but it's not too salty, and the more you chew it, the more the juicy meat's flavor comes out. The more fat there is, the better it goes with this, so we recommend trying it with a sirloin steak.

It is recommended to cook pork rather than pour it on.

Everyone's favorite classic side dish, pork ginger, takes on a different flavor when made with tamari. The richness and umami of the soy sauce blends well with the pork, and although it's rich, it also brings out the flavor of the ginger, making it addictively delicious without being heavy. The beautiful shine also whets the appetite. If you like hearty side dishes, we recommend tamari over koikuchi.

Of course it goes well with vegetables too.

If you slowly roast onions until they are slightly charred and then pour tamari over them, they become a real treat! The sweetness of the onions is complemented by the aroma of Owari tamari, creating a luxurious flavor. On the other hand, if you want to suppress the aroma and make the most of the richness and sweetness, we recommend adding heat, such as lotus root kinpira. It will blend with the vegetables and create a gentle flavor. This dish, which retains the crunch of lotus root but has a sweet aftertaste, is perfect as a side dish for rice or as a snack.