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MIMASA ifigen
Tamari-shoyu
Tamari
Soy Sauce

Soy Sauces, the Perfect Addition

Mimasa offers different types of soy sauce with great-quality proteins and the eight essential amino acids.

In the East, soy has been consumed as the main source of protein forhundreds of years. Meat was almost ignored, and if anything, small amounts of fish were eaten in coastal areas. However, we must point out that soy is usually not eaten as is, but prepared as tamari or soy sauce because it contains a purine called trypsine that is harmful to the body but disappears during fermentation.

Nutritional qualities
Soy has 36% high-quality proteins (more than any other food of plant or animal origin), apart from the eight essential amino acids. Soy-based foods are low-calorie, don't contain cholesterol or any of the saturated fats that are so common in most animal meat.

If soy beans are eaten directly, only a small fraction of the protein is assimilated. But through natural fermentation, soy beans undergo a total biochemical transformation thanks to which all their complex protein molecules, carbohydrates and lipids (oils and fats) are turned into amino acids, simple sugars and easily assimilated fatty acids.

Mimasa’s product range
Before anything, we must make a very clear distinction between the two types of soy sauce that have been presented under the name of tamari in the Western world. In Japan this name is given to the outcome of fermenting bare soy with salt and water. The other type of soy sauce is shoyu, obtained from fermenting soy with toasted wheat grain, water and salt. It was precisely this last type that was introduced in Europe and America, misnamed as tamari.

The truth is that the two products are similar, but not identical, and have their own characteristics and centuries-old traditions in Japan and other Far-East countries. Therefore, with the purpose of getting beyond this confusion, Mimasa offers:

• Tamari-Shoyu. Soy sauce obtained by fermenting soy and wheat, together with salt and water.

• Tamari. Sauce made with fermented soy with salt and water.

• Soy sauce. With the same qualities as Tamari-Shoyu, its fermentation process is accelerated to obtain a more affordable product while maintaining the high quality level.