Matured Tamari Sauce
Since ancient time, soy has been used to make fermented soy sauce, a common condiment in cooking. Nowadays, a variety of soy sauce is widely found in almost kitchens but few people recognize that they are often packed with a lot of unhealthy chemicals, the causes of many dangerous cancers. Deeply aware of this issue and with desire to provide a high quality soy sauce to the community and especially those who practice Oshawa diets, Venerable Master Thich Tue Hai – the Abbot of Long Huong Pagoda – make a special Tamari sauce, a 3-year fermented soy sauce, completely free from sugar, food additives, preservatives, and synthetic chemicals.
Ingredients: Non-GMO soybeans, sea salt, Tamari mold culture – no chemicals, no preservatives.
Well-selected soybeans are cooked and incubated with Tamari mold culture for 3 days then soaked in clean salt solution in a big jug, aged under the sun for at least 3 years in order to neutralize toxins and balance yin and yang factors. The finished product is Tamari sauce which is excellent to boost yang energy in the body, counteract food toxin and animal poison.
Hot kudzu mixed with Tamari sauce immediately relieve fainting and stroke, stop convulsiveness and prevent severe catastrophe of stroke (Read Oshawa Macrobiotic Booklet for more details).
Tamari sauce can stimulate digestion, reduce cholesterol, regulate heart rate, relieve cold and flu, prevent epilepsia …
Regular and steady consumption of Tamari sauce enhance vitality, strengthen immune system, prevent cancer and protect body from radioactive substances.