Bell Pepper Tamari at Noma 🌶️ - Tamari is an umami-rich, savoury liquid that forms on top of a fermenting miso. Technically, it is a by-product of the fermentation process and appears as a viscous juice packed with flavour. To prepare our bell pepper tamari, puree 2 part of raw bell peppers and combine it with 1 parts of Yellow Peaso - our version of miso. Let the mixture age at 60 °C for 6 days in an airtight vessel. Freeze the whole mixture, strain it through a cheesecloth at room temperature and reduce the harvested liquid to a syrup. At this point, the tamari should be dark in colour and present deep, caramelised flavour notes. To finalize it, take some new fresh bell peppers, juice them and season the tamari to taste or, until you can taste the sweetness of fresh peppers once again. If this feels like too much to tackle on your own, why not try our Pepper Tamari instead? It’s a rich, delicately aromatic reduction accented with ground Madagascar pepper. Link in bio to try the Pepper Tamari.