PLEASE USE SEASONINGS IN MODERATION.
Good quality Miso, Sea Salt, Shoyu/Soy sauce are recommended since
these ingredients form the base of your everyday cooking. Miso and
shoyu/soy sauce should be naturally fermented for two to three years.
The preferred miso is the Kushi Yamak Barley Miso (which is fermented
for two years).
Tamari is the name of a thick liquid which is a by-product of miso
making. It may be used occasionally for some special dishes, but it
is different from the shoyu/soy sauce used in everyday cooking.
Recipes often call for a "pinch" of sea salt. There are
approximately three two-finger "pinches" to a 1/4 teaspoon.