Tamari Soy Sauce

Japanese tamari soy sauce is a thicker, richer soy sauce with a deep umami flavor, traditionally made with little to no wheat, making it a popular gluten-free alternative to regular soy sauce. It is produced as a byproduct of miso fermentation, where the soybeans are fermented with koji mold, and the liquid that is released is used to create tamari. This results in a more concentrated and less salty sauce compared to regular soy sauce.

Tamari soy sauce is often used in Japanese cooking to enhance the flavor of grilled meats, dipping sauces, sushi, and sashimi. Its smooth texture and complex flavor profile make it ideal for those looking for a more robust and less sharp soy sauce. Additionally, its gluten-free nature makes it suitable for those with dietary restrictions.