Tamari

Tamari is a Japanese soy sauce that is traditionally made with little to no wheat, whereas standard shoyu typically contains a roughly equal ratio of soybeans to wheat. This gives tamari a notably thicker texture, a darker color, and a richer, more balanced umami flavor with less sweetness.

Tamari was originally discovered as a natural, liquid byproduct that drained off during the fermentation of soybean miso. It became highly popularized in central Japan, particularly in the Chubu region, which is famous for its rich Hatcho miso production.

Yes, because traditional tamari is brewed without wheat (or contains only trace amounts), it is generally considered a safe gluten-free alternative to standard Chinese and Japanese soy sauces. However, consumers should always check the label, as some modern commercial tamari brands do add a small percentage of wheat.

Tamari is highly prized for its rich, smooth flavor and is excellent as a dipping sauce for sashimi or sushi. Because it holds up well to heat without losing its complex flavor, it is also a fantastic choice for glazing roasted vegetables, meat, or stir-fry dishes.