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By-product of natural miso

・Naturally made on the top of miso during the maturing process that takes over 18 months

・Very limited edition as it is only available about 3~5 liter out of 1 ton of miso

・ Extremely thick texture unlike regular soy sauce

・ Very small (1/3~1/4) amount needed in usage compare with normal soy sauce

Hon Tamari

・Use it to season raw, steamed, grilled fish, white or red meat, vegetables, wok dishes
・Note that it takes on a pretty reddish color when heated

Usage suggestions
・Apply on the surface of the ingredients such as chicken, vegetable or rice cake before cook (mixed with mirin for the better taste)
・Use a bit on your cooking as a subtle flavor
・Dip grilled meat or fish on it with a very small amount just like salt

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