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San-J Organic Tamari Soy Sauce Gluten Free Reduced Sodium - 10 Fl. Oz.
Gluten free. Certified Gluten-Free. gfco.org. USDA Organic. Certified Organic by QAI. Certified Vegan. vegan.org. 25% less sodium. Contains 25% less sodium than San-J regular organic Tamari. Contains 18 amino acids, including all nine essential amino acids. Non-GMO. Non GMO Project verified. nongmoproject.org. Est. 1804. At San-J, boldness endures. For eight generations, my family has been obsessively stubborn about perfecting the bold flavor of real soy sauce, brewing over 200 years of unfailing exploration into every bottle. - Takashi Sato, President. San-J Tamari is a premium soy sauce made with 100% soy and no wheat - unlike only 40-60% soy in typical soy sauce. Brewed with the small-batch fermentation methods passed down in the family. San-J is a Brewer of Premium Tamari, established in 1804, Japan. No artificial preservatives or additives. Foodmap Friendly: Approved food product. san-j.com. Please recycle. Brewer of Premium Tamari, established in 1804, Japan. Product of USA.
| Nutrition Facts | ||
| ||
| Amount per serving Caloriesundefined | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat 0g daily value0percent, | ||
| Sodium 700mg daily value29percent, | ||
| Total Carbohydrate 1g daily value0percent, | ||
| Protein 2g | ||
| Iron 0.6mg Daily Value 4% | ||
| Potassium 100mg Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: soy.
Use to dip, stir-fry or marinate poultry, meat, seafood, vegetables and tofu. Perk up sauces, soups and casseroles. Reduce sodium intake and enjoy the full flavor of your dish by adding 1 tsp. Tamari (233 mg Sodium) instead of 1/4 tsp. salt (581 mg sodium). Refrigeration recommended after opening.
San-J International, Inc.
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