Tamari Sauce is a staple in Japanese cuisine. It is thicker, darker and richer than soy sauce. Combined with oil, chopped onion, grated ginger and minced garlic, Tamari can be used to marinade fish or chicken before grilling.
It is also delicious when added to a bowl of Udon Noodles: heat up 2 cups water in saucepan, add package of KA•ME Udon Stir-Fry Noodles and two baby bok choy (each cut lengthwise into 8 pieces), and cook for 2 minutes. Drain, return to saucepan, stir through 1/3 cup KA•ME Tamari Sauce and drizzle with KA•ME Sesame Oil Blend.
SOYBEAN EXTRACT (SOYBEAN, WHEAT, SALT, WATER) WATER, SALT, LACTIC ACID.
(click to enlarge)