Tamari

Tamari is a rich, dark soy sauce traditionally made as a byproduct of miso paste. It is less salty and has a more balanced flavor profile than regular soy sauce, making it a favorite for those seeking depth without overpowering saltiness. Tamari is used year-round and is a staple in Japanese cuisine, particularly valued for its umami quality. It is commonly used as a dipping sauce, in marinades, and to enhance the flavor of soups, stews, and stir-fries.

Tamari Synonyms

Japanese soy sauce
wheat-free soy sauce

Tamari Substitutes

Gluten-free Soy Sauce

Different Forms/Types of Tamari

Low-Sodium

A variation of Tamari that contains less salt, suitable for those monitoring their sodium intake while still desiring the full Tamari flavor.

Gluten-Free

While traditional Tamari is already gluten-free, some brands emphasize this aspect to cater to those with gluten sensitivities or celiac disease.

Bottled Liquid

Tamari is most commonly found as a liquid in bottles, ranging from small to large sizes for both home and professional use.

How to Choose Tamari

When selecting Tamari, look for a rich, dark color and a smooth consistency. The ingredients list should be short, typically including soybeans, water, salt, and sometimes a fermenting agent like alcohol or vinegar. Opt for organic and non-GMO varieties if possible. The presence of any additives or preservatives may indicate a lower quality product.

Cooking/Prep Tips for Tamari

Tamari is a rich, dark soy sauce that is a staple in Japanese cooking. It's known for its smooth flavor and is often used as a gluten-free alternative to traditional soy sauce. When cooking with Tamari, it's important to consider its strong umami flavor, which can easily overpower other ingredients if used excessively. For intermediate and expert home cooks, it's recommended to use Tamari sparingly and taste as you go, especially when it's being added to marinades, dressings, or sauces. Tamari's saltiness can also reduce the need for additional salt in recipes. Due to its bold flavor, Tamari is best added during the later stages of cooking to maintain its distinct taste, or used as a finishing sauce to enhance the overall flavor profile of a dish.

Shelf Life of Tamari

Tamari should be stored in a cool, dark place before opening. Once opened, it should be refrigerated to maintain its quality and freshness. Properly stored, Tamari can last for several months. If the Tamari develops an off smell, flavor, or appearance, it should be discarded.

Recommended Brands for Tamari

Low-Sodium Tamari: Kikkoman

Gluten-Free Tamari: San-J

Bottled Liquid Tamari: San-J

Cooking Techniques for Tamari

Glazing: Reduce Tamari on the stovetop with a sweetener like honey or brown sugar to create a sticky glaze perfect for brushing on grilled or roasted meats and vegetables.

Sautéing: Tamari can be used in sautéing to add depth to the flavor of vegetables, tofu, and meats. Add a splash towards the end of cooking to deglaze the pan and create a savory glaze.

Marinating: Tamari is an excellent base for marinades, imparting a rich umami flavor to proteins such as chicken, beef, or tofu. Combine with ingredients like ginger, garlic, and sesame oil, and marinate for several hours or overnight for best results.

Popular Tamari Recipes

Tamari-Glazed Salmon
Stir-Fried Udon Noodles with Tamari
Tamari and Maple Roasted Almonds

Tamari Nutritional Information (100g)

fat: 0.1 g
fiber: 0.8 g
sugar: 2.3 g
protein: 10.1 g
calories: 60 kcal
carbohydrates: 5.8 g

Flavor Combinations

Tamari pairs exceptionally well with ingredients that complement its savory depth. It works beautifully with ginger, garlic, and sesame oil, creating a classic Asian flavor profile. It also pairs well with citrus like lime or orange to cut through its richness. For a spicy kick, combine Tamari with chili peppers or hot sauce. In terms of vegetables, it enhances the taste of mushrooms, green onions, and bok choy. Tamari can also balance the sweetness in dishes that include maple syrup or honey.

Allergen Information

Tamari contains soy, which is a common allergen. Individuals with soy allergies should avoid tamari and products containing it. Always check labels for potential cross-contamination in manufacturing.