Ganko Tamari Aged 3 Years

Ganko Tamari Aged 3 YearsThis Tamari is made from Japanese grown soybeans, koji and sun dried salt. The ingredients are stored in 200 year old wooden barrels (called Kioke), sealed with stones and aged for three years. It is naturally brewed, meaning time and the temperatures of the four seasons are the only means of controlling the maturation process. After three years, the Tamari is freshly squeezed. It contains no sweeteners or preservatives and has a rich, yet smooth,

Due to their exceptional heat conductivity and even heat distribution

A two-in-one grill – the ideal cooking addition

A finely detailed

the teeth allow for easier weed removal and the sharpened backside of the blade allows the gardener to remove weeds while walking backwards while leaving no footprints in the soil

Usukuchi soy sauce is mainly used in the Kansai region

Scarifying should not be undertaken in dry soils

The cultivator has three sharp

They are used to colour and flavour rice dishes such as paella and biryani

A Paring knife is primarily used for intricate peeling

Please keep the wedge and the corners of the maul’s poll bevelled

Soak the stigmas in warm water for about fifteen minutes before adding the coloured water

corn and medicinal herbs are planted to replenish the soil