The Ingredients in Raw Meals - Tamari

Tamari

Japanese soy sauce

Koyo organic tamari sauce

Buddhist monks introduced soy sauce into Japan in the 7th century, where it is known as "shōyu". The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally from the liquid byproduct produced during the fermentation of miso. Japan is the leading producer of tamari.

Japanese soy sauce or shō-yu (しょゆう, or 醤油), is traditionally divided into 5 main categories depending on differences in their ingredients and method of production. Most but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards analcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are interchangeable.

Source: http://en.wikipedia.org/wiki/Soy_sauce