All SAN-J Tamari Soy Sauces, Tamari Splash, and Organic Shoyu are brewed in our facility in Henrico, VA in the US. Organic Shoyu may be blended with sauces from our parent company in Japan.
All Asian Cooking Sauces are made in Henrico, VA.
Soup Mixes are made in USA.
Brown Rice Crackers are imported from Japan.
The following products are certified as low FODMAP products:
Tamari Soy Sauces and Shoyu (full line is approved)
Tamari Soy Sauce
Reduced Sodium Tamari Soy Sauce
Tamari Lite Soy Sauce – 50% Less Sodium
Organic Tamari Lite Soy Sauce 50% Less Sodium
Organic Tamari Soy Sauce
Organic Reduced Sodium Tamari Soy Sauce
Organic Shoyu
Tamari Splash (full line is approved)
Asian Cooking Sauces
Szechuan
Thai Peanut
Teriyaki
Teriyaki Lite
Hoisin Sauce
Mongolian Sauce
Brown Rice Crackers (full line is approved)
Tamari Black Sesame Brown Rice Crackers
Tamari Brown Sesame Brown Rice Crackers
Tamari is a type of Japanese soy sauce made with all soybeans or a very small amount of wheat added. San-J Tamari is made with 100% soybeans and no wheat.
The difference between Tamari and typical soy sauce is the proportion of ingredients between soybeans and wheat. While typical soy sauce is made with 40-60% wheat, San-J Tamari uses no wheat. The sodium level of San-J Tamari and typical soy sauce is the same, but the higher concentration of soybeans in San-J Tamari gives it a richer, bolder, more complex taste than typical soy sauce.
San-J Tamari is fermented and aged for up to six months using the family brewing methods handed down through eight generations.
Yes. San-J Tamari and Shoyu are fermented for up to six months. We use the family brewing methods passed down for eight generations so only San-J’s fermentation process can create its rich, complex taste.
All San-J Tamari and Shoyu are pasteurized. We do so to stop the fermentation process from continuing inside of each bottle of Tamari or Shoyu – otherwise, it could lead to off-flavors and harsh aromas and create gases. We use the pasteurization method to maintain the best quality of our sauce.
No. No artificial preservatives, flavors, or colors are added to San-J products.
All San-J Tamari Soy Sauces, all Tamari Splash sauces, Shoyu, No Soy Tamari, Mongolian Sauce, Wakame Soup Mix, and all Tamari Brown Rice Crackers are certified vegan. The brown sugar used in our sauces is not produced by using bone char.
We do not add MSG, but there could be some naturally occurring during the fermentation.
During fermentation, the protein in the soybeans is broken down to polypeptide chains and amino acids. The main amino acid we obtain is glutamic acid. Since the soybeans are fermented in a high salt brine solution, there could be some interaction of glutamic acid with sodium, creating some naturally occurring MSG (monosodium glutamate).
Naturally occurring MSG can be found in many natural foods that have a rich flavor, such as cheese, mushrooms and tomatoes.
Yes. The following products are certified by USDA Organic and QAI (Quality Assurance International).
San-J Tamari, Shoyu, No Soy Tamari, Tamari Splash, and Asian Cooking Sauces are all certified kosher by Orthodox Union.
San-J participates in the Non-GMO Project (www.nongmoproject.org). Our Tamari, Shoyu, No Soy Tamari, Tamari Splash, Asian Cooking Sauces, and Brown Rice Crackers are all Non-GMO verified.
*Look for a Non-GMO Project seal on the label.
