Healthy Eating is Clean Eating with Tamari Gluten-Free Soy Sauce from San-J
Healthy eating is never excluded from the list of spring cleaning and we’re always hungry to find products that are clean, healthy and most importantly, delicious.
I’d like to introduce you to San-J. Their dedication to the manufacture of premium Tamari soy sauce and quality Asian-inspired products, allows you to feel good about adding a little extra kick with San-J sauces to your next meal.
The Brown Rice Cracker is made with San-J’s famous Tamari soy sauce with 100% soybeans and no wheat content, certified gluten-free by the Gluten-Free Certification Organization and verified Non-GMO by the Non-GMO Project.
Here’s a little more about each product:
Oragnic Shoyu Organic Shoyu is brewed with soybeans and wheat resulting in a more aromatic sauce perfect for dipping or as a table condiment. It is brewed for up to six months and made with no artificial preservatives, flavors, or colors. Buy Organic Shoyu and all San-J products on Amazon.
Brown Rice Cracker – Gluten Free Tamari Brown Sesame Crackers, Tamari Black Sesame Crackers are certified vegan. San-J’s delicious sesame brown rice crackers are coated with flavorful sesame seeds and baked with San-J Tamari Gluten Free Soy Sauce resulting in a cracker that is sure to please.
Tamari Brown Sesame Crackers These delicious brown rice crackers are coated with flavorful sesame seeds and baked with San-J Tamari Gluten Free Soy Sauce. Now in a new, stay-fresh package! They are great with dips and spreads, or simply on their own. All of San-J Brown Rice Crackers are certified gluten free by the Gluten-Free Certification Organization, and are now certified vegan by Vegan Action and Non-GMO Project verified. Serve them alongside the Wasabi dip with Crudites.
Wasabi Dip with Crudités
Created by Carol Kicinski
1 cup Mayonnaise
1 tablespoon San-J Tamari Gluten Free Soy Sauce
2 teaspoons Wasabi paste
2 teaspoons Sugar
Assorted raw vegetables and cooked new potatoes
Servings: Makes about 1 cup of dip
Combine the mayonnaise, tamari, wasabi paste, and sugar and mix well. Cover and refrigerate for at least an hour or up to 24 hours.
Serve with assorted vegetables for dipping.
The below recipes would be a beautiful addition to your Easter Dinner:
Turkey Stuffed Pork Loin
Created by Carol Kicinski
1 pound Turkey sausage
1 (10-ounce) box Frozen spinach, thawed and squeezed dry
8 ounces Cream Cheese, cut into small pieces
1/2 teaspoon Grated nutmeg
1 (3 to 3 1/2 pound) Boneless pork loin, butterflied
Kosher or fine sea salt
Freshly ground black pepper
3 Tablespoons Maple Syrup
2 Tablespoons San-J Tamari Gluten Free Soy Sauce
In a large skillet over medium-high heat, brown the sausage, breaking it up with a spatula, until fully cooked. Drain the fat. Add the spinach, cream cheese, and nutmeg and cook, stirring, until the cheese melts.
Lay the pork, opened, between two pieces of waxed paper and pound with a rolling pin until it is of even thickness. Season with salt and pepper. Spread the sausage mixture over the top of the pork, leaving a 1-inch border. Starting with one long end, roll tightly into a cylinder. Tie kitchen string around the cylinder at 1-inch intervals. Place on the prepared baking sheet, seam-side down. Sprinkle the outside with pepper.
In a small bowl, combine the maple syrup with the Tamari Gluten Free Soy Sauce. Pour half into another small bowl. Brush half the mixture over the pork and back for 35-45 minutes or until the temperature of the pork reaches 145°F.
Remove from the oven, brush with the remaining maple tamari sauce. Let sit for 10 minutes before slicing and serving.
Pan-Seared Ahi Tuna Steaks
Created by San-J
Tuna Steak Ingredients:
4 8-ounce fresh tuna steaks, cut about 1-inch thick
2 Tablespoons vegetable oil, divided
salt and pepper to taste
1 cup untoasted sesame seeds
Tamari-Ginger Sauce Ingredients:
¼ cup San-J Tamari Gluten Free Soy Sauce
1/8 cup rice vinegar
1/8 cup fresh lime juice
3 Tablespoons sugar
2 green onions, thinly sliced
2 teaspoons fresh ginger, minced
1 teaspoon toasted sesame oil
½ teaspoon dried red pepper flakes
Pat the tuna steaks very dry using paper towels. Using 1 tablespoon of the vegetable oil, rub both sides of each steak and season with salt and pepper. Pour the sesame seeds onto a shallow plate or dish. Coat each side of the steaks with the sesame seeds by pressing the fish into the seeds.
Heat 1 tablespoon of the vegetable oil in a nonstick sauté pan over high heat until the oil is very hot and just about to smoke. Add the tuna steaks and sear for 45 seconds without moving the steaks. Reduce the heat to medium and continue to cook for another 1 1/2 minutes. Flip the steaks over and cook for another 2 minutes for rare tuna steaks, or 3 minutes for medium-rare. Cut the steaks on the diagonal into 1/4-inch thick slices. Plate the tuna steak slices on a platter lined with lettuce leaves.
Prepare the dipping sauce by whisking together in a small bowl the San-J Tamari Gluten Free Soy Sauce, vinegar, lime juice, sugar, green onions, ginger, sesame oil and red pepper flakes. Whisk vigorously to blend. Serve immediately with the tuna steaks.
These iconic sauces, soups and crackers are available online, and in stores, including Amazon, Walmart, Target, Thrive Market and more!
***Full Disclosure: This post also contains affiliate links. This means if you purchase something via those links, I receive a small percentage of the proceeds at no cost to you.