about tamari

Tamari is a type of soy sauce and is traditionally made by pressing the liquid from miso, a fermented enzymatic legume paste. It is typically a soy product.

But that's not the case with us. We at Kojibakers try to combine traditional Asian recipes with local ingredients and tamari is no exception.

In order not to impoverish miso, we do not make tamari from it, but we have gradually developed our own recipe, where the primary product is this "soy sauce" and miso is "just" a by-product.

And because we replace soy with non-allergenic ingredients, we create completely unique "soy sauces" without soy suitable for everyone who cannot eat soy for any reason or fans of local and European ingredients.

Our first non-soy tamari was pea tamari and was created during the production of pea miso. We have gone through the process of perfecting the basic recipe, multiple fermentations, and most importantly, regular care of the liquid as it matures over time, and the enzymes from the koji work tirelessly on its unique flavor.

The typical use is the same as for soy sauces, i.e. for seasoning all kinds of dishes, and its magic has been gradually discovered even by the best chefs. And so, during one visit, Radek Kašpárek inspired us to attempt buckwheat tamari.

We love the alchemy of flavors and various experiments, so we took the first version of buckwheat tamari to Field after about eight months to be sampled. Quite possibly the world's first buckwheat tamari.

And since it soon made it onto the tasting menu of this Michelin-starred restaurant, we not only included it in our standard production but also started to explore other variations. We are working on chickpea or barley tamari, for example, and believe that this wonderful condiment will find its place in the sun and also in other local variations.

Tamari can be used to season tofu, tempeh, and mushrooms and is an essential helper in the preparation of Asian and Asian-inspired dishes. It is often used in sauces or even as part of salad dressings.

Our secret tip is salting with tamari instead of salt. Fermented salt does not contain as much sodium as regular table salt and can be considered a healthier alternative. But more importantly, it also adds an amazing umami flavor to your dishes and takes your meals up to another level.