The Most Ancient Form of Tamari

For more than 1,000 years master producers have reserved both for themselves and for nobility a precious liquid extracted from miso over a long period of fermentation. As the fermentation process progresses, the miso begins to produce and release, in very small quantities, the nectar that will eventually become the authentic tamari, the mother of all shoyu: miso damari.



Requiring infinite patience, the flow of the seasons and tides and the very breathing of the miso – the ultimate living food – the damari will seep through its vessels, veins and arteries to surface and become what can be named “the blood of the miso”. It is known as the most ancient form of tamari.



Miso damari produced at Les Aliments Massawippi is a soybean and grain tamari, certified organic, non- pasteurized, and fermented for a period of 3 years. It is quite probably the only raw, living tamari available on North American markets.

We take a lot of care in slowly and gently extracting tamari from our miso, over a period of 8 to 14 hours at a constant temperature of 42°C or less, and regularly measuring its salinometric density until a standard has been met that we believe results in the most flavorful of tamaris.



With its ultimate “umami” flavor reminiscent of miso, tamari and shoyu, miso damari lends a deep and rich taste to various dishes. It is ideal for sushi, sashimi, tempura, tofu, vegetables, pasta and rice. A few drops go a long way!