Tamari

Also Called

tamari-shoyu, miso-damari

Usage

as a seasoning, as a dipping sauce

Description

Tamari is made solely with soy, without the addition of wheat, unlike regular soy sauce, which is produced through the fermentation of soy with the addition of wheat. Thus, it constitutes one of the gluten-free soy sauces. Compared to regular soy sauce, tamari has a darker color and a less salty flavor. It is primarily produced in Japan and is also known as miso-damari because it is a byproduct of miso production.