Tamaki soy sauce is a key ingredient in Japanese and Pan-Asian cuisine. It is produced using a naturally fermented process and has a rich, dark brown color, deep flavor, and the aroma of soy. The sauce is ideal for seasoning rice, noodles, and salads; it is also used in marinades, wok dishes, and with seafood, meat, and poultry. The standard shelf life for similar formats is 18 months. Ingredients: water; soy; wheat; salt; sugar.
