Tamari

What Is Tamari?

Tamari is a dark Japanese-origin soy sauce, traditionally developed from the liquid that accumulates during miso-making. Its difference from classic soy sauce is that it generally contains very little or no wheat; because of this, many varieties are gluten-free.

Its color is darker, its consistency somewhat thicker, and its flavor deeper and more umami, and less sharp than soy sauce. It is often preferred by gluten-free eaters as an alternative to soy sauce; still, not every tamari is necessarily gluten-free, so the label should be checked.

Nutritional Values of Tamari

Tamari is a condiment used in small amounts; it provides about 60 kcal per 100 milliliters and some protein, but it is very high in sodium. Most varieties are gluten-free. It should be used sparingly by those who need to limit salt intake.

How Should Tamari Be Used?

Since tamari is very salty and intense, it is used in small amounts, without adding extra salt to the dish; it can replace soy sauce in most places where soy sauce is used. Since it contains soy, those with a soy allergy should not consume it; being gluten-free should be confirmed on the label.

This information is general; tamari is a food, not a substitute for medical treatment.

How to Choose Tamari?

Good tamari is naturally fermented, has simple ingredients, and a suitable freshness date. For gluten-free use, the variety labeled "gluten-free" should be chosen; soy and sodium information should be checked on the label.

• Should be naturally fermented with simple ingredients
• Label should be verified for gluten-free use
• Soy-sodium information should be checked on the label

How Is Tamari Stored?

Unopened tamari keeps for a long time in a cool, dark place; after opening, it is kept sealed in the refrigerator to preserve its aroma. Although its high salt content is a natural preservative, its taste may change over time.

Using Tamari in the Kitchen

Tamari is used most in wok stir-fries, marinades, dipping sauces, soups, and rice-noodle dishes; and also in gluten-free cooking as a substitute for soy sauce. Its deep umami flavor adds richness to a dish; it is used sparingly.

What Is the Difference Between Tamari and Soy Sauce?

Classic soy sauce generally contains wheat and carries gluten; tamari is mostly wheat-free and has a deeper, less sharp umami flavor. This is why tamari is often used as a gluten-free alternative.

Frequently Asked Questions

Is every tamari gluten-free?

Most tamari is wheat-free, but not all of it is necessarily gluten-free; some varieties may contain a small amount of wheat. Gluten-free eaters must always check the label.

Can tamari be used instead of soy sauce?

Yes; it can replace soy sauce in most recipes. Since its flavor is a bit deeper and less sharp, the result is slightly different but compatible.

Is tamari very salty?

Yes; being soy-based, it is high in sodium. It should be used in small amounts and tasted before adding extra salt to the dish.