Soba Shiro Tamari

Mimi Ferments

If you’re a fan of Japanese cuisine, you’ll know all about tamari sauce. Traditionally, it’s made from soy beans, water and salt. Thanks to the intrepid fermentation experts at mimi ferments, we’re pleased to offer you this vocally local variety. It’s made from Brandenburg buckwheat, yet absolutely measures up to its famous Japanese sister. Handmade in Berlin, certified organic, barrel-ripened. And it’s gluten and soy free, too!

The sauce is unfiltered and not pasteurized, so you should store it in the fridge.

100 ml bottle

9,90 

(€99.00 per 1L)

Ideas

To use as a regular soy sauce, for seasoning dishes, or as a dip for your next sushi.

Makrele / Rote Bete / Haselnuss-Röstmalz / Rosine
Mimi Ferments
Fermentation is a science in its own right. Each product requires specific conditions, a good amount of time, and a keen, knowledgeable eye to guide the process to its umami-packed finale. Markus Shimizu spent 15 years refining his craft and making fans among some of Germany’s most renowned chefs. In 2017, he founded mimi ferments, Berlin’s prime address for miso, soy sauce, mirin and co. Each product is made only from certified organic and ideally regional ingredients, made entirely by hand and achieved through natural fermentation without additives. All of mimi ferments’ products are unpasteurised, meaning they’re alive and full of health benefits.