This exceedingly rare hon tamari soy sauce is naturally formed on the surface of Hatchō miso during its 18-month ageing process. Produced in minuscule yields—just 3 to 5 litres per tonne of miso—it offers an exceptionally rich umami character and unusually high nitrogen concentration (~3.4%), delivering savoury intensity in every drop.

How to Use

Employ as a luxurious finishing drizzle over sashimi, grilled fish, or tofu for an umami boost. Stir sparingly into broths, risottos, or Japanese-style dressings. A little goes a long way—use just a splash to elevate flavours without overpowering.

About Noda Miso

Specialists in traditional miso craftsmanship, Noda Miso has perfected this naturally surfaced soy sauce—a testament to patience and tradition, delivering depth and authenticity seldom found in conventional soy.

本たまり醤油

Hon Tamari Shōyu

Spec

• Prefecture: Japan