swap_horiz Tamari Alternatives

1

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), o...

Japanese Probiotic Umami Soy

9.2 Excellent

2

Katsuobushi

Katsuobushi is a traditional Japanese food product made from skipjack tuna, specifically *Katsuwonus pelamis*, which is...

Japanese Umami Fish Dashi

9.1 Excellent

3

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.0 Excellent

4

Hatcho miso

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional...

Japanese Dark Savory Aged

8.5 Great

5

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.5 Great

6

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and Willia...

British Umami Condiment Fish

8.5 Great

7

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.4 Great

8

Aka miso

Aka miso, or red miso, is a Japanese fermented soybean paste distinguished by its darker color and stronger flavor compa...

Japanese Savory Aged Red

8.3 Great

9

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.3 Great

10

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.3 Great

11

Douchi

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in Chin...

Chinese Umami Condiment Soy

8.1 Great

12

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.1 Great

13

Hoisin sauce

Hoisin sauce is a thick, dark, and fragrant condiment widely used in Chinese cuisine, particularly in Cantonese cooking....

Chinese Sweet Umami Condiment

8.1 Great

14

Misozuke

Misozuke is a traditional Japanese preservation technique in which foods such as vegetables, tofu, fish, or meat are pic...

Japanese Fermented Umami Vegetable

7.9 Good

15

Mugi miso

Mugi miso is a variety of Japanese miso paste made from soybeans fermented with barley koji rather than the rice koji us...

Mild Japanese Barley Soy

7.8 Good

16

Tianmianjiang

Tianmianjiang, also known as sweet bean sauce or sweet flour sauce, is a thick, dark fermented paste used in Chinese cui...

Fermented Chinese Condiment Soy

7.8 Good

17

Patis

Patis is the Philippine variety of fish sauce, a clear, amber-colored liquid condiment used extensively in Filipino cuis...

Umami Condiment Fish Philippine

7.7 Good

18

Iru

Iru is a fermented locust bean condiment from West Africa, produced from the seeds of the African locust bean tree (Park...

Condiment Nigerian Soy Pungent

7.3 Good

19

Dawadawa

Dawadawa is a traditional West and Central African condiment produced by fermenting the seeds of the African locust bean...

Fermented Condiment West African Soy

7.2 Good

20

Thua nao

Thua nao is a traditional fermented soybean food of northern Thailand, with related preparations found in neighboring pa...

Condiment Thai Soy Pungent

6.9 Fair