Tamari
A dark, intense Japanese soy sauce, usually wheat-free, that develops as a byproduct of miso production. Deeper in umami and less sharp; many varieties are gluten-free, and it contains soy and sodium.
What Is Tamari?
Tamari is a dark Japanese soy sauce traditionally made from the liquid that collects during miso production. Unlike classic soy sauce, it usually contains very little or no wheat; many varieties are therefore gluten-free.
Its color is darker, its consistency somewhat thicker, and its flavor deeper in umami and less sharp than soy sauce. It is often chosen as an alternative to soy sauce for gluten-free diets; however, not every tamari is necessarily gluten-free, so check the label.
Tamari Nutrition Facts
Tamari is a condiment used in small amounts. It provides approximately 60 kcal per 100 ml and some protein, but it is very high in sodium. Most varieties do not contain gluten. People who need to limit salt should use it in moderation.
How Should You Use Tamari?
Because tamari is very salty and concentrated, use a small amount without adding extra salt to the dish. It can replace soy sauce in most places where soy sauce is used. Because it contains soy, people with soy allergies should not consume it; verify gluten-free status on the label.
This is general information; tamari is a food, not a substitute for medical treatment.
How to Choose Tamari
Good tamari is naturally fermented, has a simple ingredient list, and is within its freshness date. For gluten-free use, choose a variety labeled “gluten-free”; check the label for soy and sodium information.
- It should be naturally fermented and have a simple ingredient list.
- Verify the label if you need a gluten-free product.
- Check the label for soy and sodium.
How to Store Tamari
Unopened tamari keeps for a long time in a cool, dark place. After opening, store it in the refrigerator in a sealed container to preserve its aroma. Although its high salt content acts as a natural preservative, its flavor can change over time.
How to Use Tamari in the Kitchen
Tamari is used most often in wok stir-fries, marinades, dipping sauces, soups, and rice and noodle dishes; it is also used instead of soy sauce in gluten-free cooking. Its deep umami flavor adds richness to a dish; use it in moderation.
What Is the Difference Between Tamari and Soy Sauce?
Classic soy sauce usually contains wheat and therefore gluten; tamari is usually wheat-free and has a deeper umami flavor and less sharpness. That is why tamari is often used as a gluten-free alternative.
Frequently Asked Questions
Is all tamari gluten-free?
Most tamari is wheat-free, but not all of it is necessarily gluten-free; some varieties may contain small amounts of wheat. People following a gluten-free diet should always check the label.
Can tamari be used instead of soy sauce?
Yes. It can replace soy sauce in most recipes. Its flavor is a little deeper and less sharp, so the result will be slightly different but complementary.
Is tamari very salty?
Yes. Because it is soy-based, it is high in sodium. Use a small amount and taste the dish before adding more salt.