{"id":10449,"date":"2017-01-10T21:03:25","date_gmt":"2017-01-10T21:03:25","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2017\/01\/10\/aixi-es-fa-tamari-una-salsa-de-soja-japonesa-forta-per-peter-jacobs\/"},"modified":"2022-12-28T18:22:01","modified_gmt":"2022-12-28T17:22:01","slug":"aixi-es-fa-tamari-una-salsa-de-soja-japonesa-forta-per-peter-jacobs","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/01\/10\/aixi-es-fa-tamari-una-salsa-de-soja-japonesa-forta-per-peter-jacobs\/","title":{"rendered":"Aix\u00ed es fa: Tamari: una salsa de soja Japonesa forta. Per Peter Jacobs"},"content":{"rendered":"<p>Quan has provat l&#8217;aut\u00e8ntica salsa de soja japonesa tamari produ\u00efda aut\u00e8nticament, quedes enganxat. Es fa de fesols de soja i koji (un iniciador de fermentaci\u00f3), que fa que la salsa sigui sense gluten. L&#8217;aroma \u00e9s fort per\u00f2 refinat. El que assaboreixes \u00e9s aut\u00e8ntic i completament japon\u00e8s. El m\u00e9s excepcional? Al tamari, trobar\u00e0s els cinc components del sabor alhora: dol\u00e7, salat, amarg, \u00e0cid i umami!<\/p>\n<p><!--more--><\/p>\n<p>El <strong>Tamari<\/strong> es produeix a la pen\u00ednsula de Chita, el lloc de naixement de la producci\u00f3 de tamari. La fam\u00edlia Deguchi ha estat aqu\u00ed fent tamari d&#8217;incre\u00efble qualitat durant nou generacions, gr\u00e0cies a la seva producci\u00f3 artesanal pura. Abans que el tamari arribi a tenir el sabor perfecte, ha de passar per un proc\u00e9s llarg i acurat de producci\u00f3 i fermentaci\u00f3.<\/p>\n<p>Els grans org\u00e0nics de soja es xopen, es couen al vapor i despr\u00e9s es barregen amb el fong koji. Aqu\u00ed \u00e9s on comen\u00e7a una fermentaci\u00f3 koji molt activa de tres dies de durada. Despr\u00e9s d&#8217;aquesta fermentaci\u00f3 activa, s&#8217;afegeixen aigua filtrada i sal marina. Aquesta barreja entra en b\u00f3tes de cedre grans, de 100 anys d&#8217;antiguitat, que s\u00f3n al <i>kura <\/i>(sala de fermentaci\u00f3).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-10447\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/01\/tamari_asisehace.jpg\" alt=\"tamari asisehace\" width=\"850\" height=\"565\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/01\/tamari_asisehace.jpg 850w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/01\/tamari_asisehace-300x199.jpg 300w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/01\/tamari_asisehace-768x510.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/01\/tamari_asisehace-696x463.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/01\/tamari_asisehace-632x420.jpg 632w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/p>\n<p>Aqu\u00ed, la barreja se sotmet a una fermentaci\u00f3 lenta de 18 mesos. Les cubes estan cobertes amb draps de jute i una capa de pedres de riu. Un parell de vegades a la setmana, la barreja tamari \u00e9s curosament recollida sobre les pedres. Al <i>kura,<\/i> la pres\u00e8ncia global de koji, les temperatures ambientals i la humitat s\u00f3n \u00f2ptimes per crear el sabor tamari perfecte en 18 mesos. Com m\u00e9s koji hi \u00e9s present (a les parets, al sostre), millor han fet la seva feina els experts elaboradors i m\u00e9s \u00e8xit ha tingut la fermentaci\u00f3.<\/p>\n<blockquote><p>I aix\u00f2 no \u00e9s tot. Una vegada que el tamari ha assolit la seva \u00f2ptima qualitat i sabor, necessita ser premsat. Un proc\u00e9s manual que sorpr\u00e8n quan ho veus amb els teus propis ulls. A trav\u00e9s d&#8217;un sistema de m\u00e0nega, el tamari es transfereix a la sala de premsat. Aqu\u00ed, la barreja s&#8217;envasa en capes d&#8217;1 cm! Una a una les fulles es col\u00b7loquen una sobre de l&#8217;altra. Aix\u00f2 crea una torre de unes 100 capes de tamari embalat.<\/p><\/blockquote>\n<p>Aquesta torre es col\u00b7loca sota una premsa i es pressiona lentament durant dos dies. El l\u00edquid, el tamari tal com el coneixem, es recull en cubes. El proc\u00e9s total dura una setmana completa. El material restant es ven com a aliment per a animals. No es malbarata res. Sorprenent, oi?<\/p>\n<p><strong>Vols veure com es produeix tamari? Mira aquest v\u00eddeo: <a href=\"http:\/\/bit.ly\/tamari_\">bit.ly\/tamari_<\/a><\/strong><\/p>\n<p><strong><em>Autor:\u00a0<\/em><\/strong><em>Peter Jacobs. Director executiu de TerraSana, positive eating, <\/em><a href=\"http:\/\/www.terrasana.com\" target=\"_blank\" rel=\"noopener\"><em>www.terrasana.com<\/em><br \/>\n<\/a><strong><span style=\"text-decoration: underline;\">Bio Eco Actual Gener 2017<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quan has provat l&rsquo;aut&egrave;ntica salsa de soja japonesa tamari produ&iuml;da aut&egrave;nticament, quedes enganxat. Es fa de fesols de soja i koji (un iniciador de fermentaci&oacute;), que fa que la salsa sigui sense gluten. L&rsquo;aroma &eacute;s fort per&ograve; refinat. El que assaboreixes &eacute;s aut&egrave;ntic i completament japon&egrave;s. El m&eacute;s excepcional? Al tamari, trobar&agrave;s els cinc components [&hellip;]<\/p>\n","protected":false},"author":419,"featured_media":15988,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166],"tags":[5008,5007],"class_list":["post-10449","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","tag-asi-se-hace-tamari","tag-tamari"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Aix\u00ed es fa: Tamari: una salsa de soja Japonesa forta. Per Peter Jacobs - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/2017\/01\/10\/asi-se-hace-tamari-una-salsa-de-soja-japonesa-fuerte-por-peter-jacobs\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aix\u00ed es fa: Tamari: una salsa de soja Japonesa forta. Per Peter Jacobs\" \/>\n<meta property=\"og:description\" content=\"Quan has provat l&rsquo;aut&egrave;ntica salsa de soja japonesa tamari produ&iuml;da aut&egrave;nticament, quedes enganxat. Es fa de fesols de soja i koji (un iniciador de fermentaci&oacute;), que fa que la salsa sigui sense gluten. L&rsquo;aroma &eacute;s fort per&ograve; refinat. El que assaboreixes &eacute;s aut&egrave;ntic i completament japon&egrave;s. El m&eacute;s excepcional? 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