3. Strain the mash through cheesecloth or a fine mesh strainer, collecting the liquid. Heat the liquid, dissolving sea salt to create a brine. Let this brine cool before returning it to the mash.

Each serving provides 669 kcal, 36g protein, 87g carbohydrates (of which 30g sugars), 17g fat (of which 2.5g saturates), 12g fibre and 1.9g salt. Soy sauce is a versatile storecupboard ingredient ...

Tamari has been around for ages, but it really came online in the West when those that adhere to gluten free diets needed a ...