Barley & Chickpea Tamari

$28.00 USD

Barley & Chickpea Tamari

Slow-fermented in small batches, from organic Tuscan ingredients.

$28.00 USD

Slow, natural fermentation over time
Naturally rich, umami and complex
Single barrel, small batch production

100ml (3.4 fl oz) - AGED ONE YEAR

Our Tamari is slowly released during the fermentation of our Miso.

From each kilogram of miso, only about 180 ml of tamari emerge naturally. Nothing is extracted industrially. Nothing is forced. Fermented for at least one year in single barrels, it develops a deep, elegant savoriness — layered, aromatic, and balanced.

A few drops are enough to bring depth to vegetables, grains, broths, dressings, or simple dishes built on good ingredients. This is the quiet result of time at work.

"There’s a clarity of flavor in these ferments that’s hard to find. Everything feels clean, layered, and intentional — not overly salty or aggressive. You can tell the fermentation is slow and well handled."

- Rachel G., NY

"This miso is incredibly well balanced — rich and deeply savory, but also surprisingly delicate. It adds depth without overpowering, and even a small spoonful transforms soups, vegetables, and grains. It tastes alive."

- Matt Johnson, TX

"The shoyu has a depth that really stands out. It’s round, complex, and much more nuanced than anything I’ve used before. I use it sparingly, mostly as a finishing touch, because it elevates everything."

- Kevin W., CO

Small Batch

Artisanal, small-batch production in limited quantities

Organic

Heirloom Tuscan varieties farmed with regenerative practices focused on soil health and biodiversity

Natural Packaging

Each bottle is wrapped in elegant, recyclable and sustainable packaging

Three bottles and a jar Tuscan Shoyu, Miso, and Tamari from Agricola Maraviglia on a dark background

Why our Barley & Chickpea Tamari is different:

Our tamari is not pressed, forced, or industrially extracted. It is collected in very small quantities from each single barrel of miso, making every batch unique. The long fermentation allows for the development of layered aromas and depth, resulting in a naturally complex condiment with balance and character.
Rare by nature, this tamari is a testimony to time, craftsmanship, and restraint.

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Tasting notes

On the nose, our tamari is deep and aromatic.

On the palate, it is rich, savory, and elegant, with rounded umami notes, gentle sweetness, and a lingering complexity that never overwhelms. More refined and less aggressive than industrial soy sauces, it enhances dishes without masking their identity.

A few drops go a long way.

How to use it

Use it:
- as a finishing touch on vegetables, grains, or legumes
- to season rice bowls or noodle dishes
- in dressings, marinades, or sauces
- in vegan cooking as a natural source of umami
- in place of soy sauce, anchovies, or aged cheeses to add depth

Thanks to its natural umami richness, this Tamari is especially valued in plant-based cooking, where it adds savory complexity without overpowering other ingredients.

Health benefits

Miso, Tamari, and Shoyu are traditional fermented foods known for their depth of flavor and their role in supporting gut health and digestive health. Through slow, natural fermentation, beneficial microorganisms help transform raw ingredients into more bioavailable nutrients.

When incorporated into a daily diet, fermented foods like miso, tamari, and shoyu can support digestion and help the body better absorb nutrients from other foods, contributing to overall well-being.

Naturally rich in enzymes and beneficial compounds, these ferments have long been part of traditional diets and are valued for their connection to a balanced, gut-friendly lifestyle.

At Maraviglia, our ferments are crafted in small batches using organic Tuscan chickpeas and grains, following a slow process that preserves both nutritional integrity and flavor.

Discover more about fermented foods and gut health in our Journal

Ingredients

Filtered water, Organic pearl barley, Organic chickpeas, Mediterranean sea salt, Koji culture (Aspergillus oryzae)

Storage

Store in a cool, dark place. Refrigerate after opening.

Shipping

Free shipping on orders over $160
Fast paid shipping available at checkout
Orders ship within 24h from order
Carefully packaged with natural materials to protect quality

Natural Variation

Natural variations in color and sediment may occur over time. This is a natural sign of a living product that continues to evolve.

Unlike highly processed foods with a uniform appearance, Maraviglia remains true to its natural state.

Two bottles of agricola maraviglia Shoyu and Tamari on a wooden surface with persimmons and leaves.

Why you'll love it

• Naturally extracted from Chickpea & Barley Miso
• Single barrel · Aged one year
• Very limited yield: approx. 180 ml per kg of miso
• Heirloom varieties: Cece Fiorentino & Tuscan pearl barley
• Organic, farm-grown ingredients
• Naturally fermented
• Soy-free
• Vegan
• No preservatives · No MSG
• Small-batch production

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Frequently Asked Questions About Barley & Chickpea Tamari

Tamari is a traditional Japanese-style fermented condiment, naturally brewed during the miso-making process. It is a liquid seasoning with a rich, balanced flavor and deep umami notes.

Artisanal tamari is naturally fermented over time in small batches, allowing for greater depth, complexity, and connection to the ingredients. Industrial soy sauces are often produced more quickly, resulting in a more uniform and less layered flavor.

Tamari has a more rounded, less sharp flavor compared to conventional soy sauce, with a natural umami depth that comes from slow fermentation. Our tamari is made through a traditional process using legumes and grains, giving it a softer and more balanced profile.

Once opened, tamari should be stored in the refrigerator to preserve its flavor and quality. Thanks to natural fermentation and salt content, it keeps well over time.

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