MARUMATA OWARINO TAMARI is produced by Marumata Shoten, established in 1834, located in Taketoya, Chita county, Aichi Prefecture, just south of Nagoya, Japan. OWARI is the old name for this northern part of the prefecture. Thus, this tamari is “OWARI NO TAMARI” or the “Tamari of Owari.”
Produced from only Japanese grown soybeans and natural sea salt, slowly aged for three years in cedar casks, the tamari has a thick, sweetish, smokey, meaty, full flavor. Not very salty, but with its thick body and deep flavor, Owarino Tamari is very well balanced. It does not have any added alcohol for stability and should be kept refrigerated once opened.
But why be interested in tamari? It is not solely for its use in Japanese and oriental cuisine. I find that a bit of it in western dishes, where a deep flavor is required–like braises and brown sauces–tamari offers just this. It deepens flavor in white sauces, especially Béchamel, Mornay and the like providing some of that elusive character called “umami” or savoriness. Try some in your next mac and cheese, pasta gratin, or in a savory soufflé.