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Tamari

Tamari

Tamari looks like soy sauce. It tastes almost like soy sauce. So isn’t tamari just a fancy word for soy sauce? No, not quite.

“Soy sauce” is a general term for a whole range of products developed in Asia. The common soy sauce sold in America is a Chinese version brewed from soy and wheat. Tamari is a Japanese soy sauce made with little or no wheat. And while both are fermented, tamari is a by-product of miso production, while Chinese soy sauce is not a by-product of anything.

The flavor of the two differs in subtle but important ways.

Application and Uses
Features and Benefits
Specs & Packaging
Application and Uses

Tamari is thicker, less salty, and has a richer and mellower flavor as compared to Chinese soy sauce. It is the more “authentic” choice for traditional Japanese dishes, and excellent for dipping sauces, or any other context where the distinct flavor of tamari can shine. While it can be used in place of Chinese soy sauce, many people like to keep both on hand, using the Chinese version in cooking when the delicacy of tamari might be lost.

Features and Benefits

Aside from its subtle, rich flavor, tamari stands out for having little to no wheat, an advantage for those avoiding gluten. Those who want to avoid gluten entirely do need to check the ingredient list, since only those brands that have absolutely no wheat in the recipe are truly gluten-free.

Specs & Packaging

Questions about our Tamari products?



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