Tamari soy sauce is a speciality of Aichi Prefecture.

The main difference between Tamari and Koikuchi soy sauce lies in the ingredients.

Koikuchi soy sauce is made up of about half soybeans and half wheat, whereas tamari soy sauce is made up almost entirely of soybeans, with only a small amount of wheat.

KAKUMARUSA’s KITAMARI is made from freshly squeezed tamari, heated, filtered and bottled to preserve its original flavour.

We recommend using it for sashimi, boiled fish, teriyaki, etc.

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