Since 1939, the Amano family name has stood for quality in naturally aged whole bean soy sauce and miso (soybean and rice paste). Drawing on three generations of Japanese brewing and miso tradition, Amano products are hand crafted and carefully aged using select organic ingredients. We have our supplier’s assurances that these materials are GMO free. Our products are Kosher certified and Organic certified. An artisan production, this third-generation Japanese family (a grandson using his grandfather’s recipe) locally produces high-end soy sauce in Richmond, BC. Only small batches are made, like a boutique wine. He follows traditional brewing methods, using big drums in a heated room for a week that mysteriously changes the taste. It’s good old family tradition. A special, very expensive, batch from Japan is brought in under their label that is wheat-free. Interested in a few saucy facts? Good soy sauce, when swished around in a white dish, should be a reddish colour and should not smell salty. And Tamari soy sauce is the first pressing of soy sauce — much like extra virgin oil.
As our lightest and sweetest miso, we've spent generations perfecting our handcrafted organic Shiro Miso. From a blend of organic white rice, organic whole soybeans, sea salt and filtered water, it is light in colour with subtle sweet flavours. Shiro Miso contains less salt than our other flavours of miso.
Our organic Aka Miso is rich red in colour and handcrafted from a blend of organic white rice, organic whole soybeans, sea salt and filtered water. It is a longer aged miso, providing the fullest flavour of any of our misos. Organic Aka Miso is suitable for a wheat-free diet.
Carefully prepared using traditional Japanese brewing methods of koji fermentation passed down for (three) generations. Our organic Tamari Soy Sauce is aged for one year before it is bottled. It offers a more robust, complex flavour and is brewed in the traditional way.