LenTamari sauce - organic Tamari-shoyu made of lentils
LenTamari Sauce is a shoyu made without the use of grains, usually called Tamari-shoyu. This sauce with its delicate flavour and intense aroma is a perfect condiment for use raw. We use only local lentils, water, salt and ferments to produce it. A year-long slow fermentation is the real secret ingredient that allows us to obtain such a special sauce.
LenTamari Sauce Nesler - Cibo Vivo is produced using only lentils, Sicilian sea salt and water. All processing is done in an artisanal way.
Like for all other products, we do not use soy for this sauce.
LenTamari sauce can be used to season and flavour both raw and cooked food. It is very interesting on vegetables and soups because it makes them special thanks to it's umami.
(Possibly) DO NOT COOK! The live ferments contained in unpasteurised products are killed by very high temperatures, so it should be added, preferably, at the end of cooking or when cold.
Store in a cool place.
Ingredients: water, lentils* (34%), whole sea salt, spores of Aspergillus oryzae.
*from organic farming
Soy-free. GLUTEN FREE.
IT-BIO-007
Agricoltura Italia
Nutritional information per 100 g (in grams):
Energy: 70 kcal; fat: 0,3; which saturated: 0,1;
carbohydrates: 8; sugar: 2; protein: 7,3; salt: 12,9.
Produced by:
Nesler
società semplice agricola
strada Sterpaio snc
Viterbo (VT)
We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.
Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
What is most important to us is a high level of respect for Earth and Man and high levels of quality.
We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.