Tamari

Name: Tamari — a dark, rich, slightly thicker Japanese soy sauce, traditionally made as a by-product of miso-making, with little or no wheat, giving a smoother, less salty-sharp, more umami flavour than ordinary soy sauce. It is often sold as a gluten-free soy sauce, but must be checked.

Description

Tamari comes from the liquid that collects when miso is fermented, and has a long history in central Japan, particularly the Chubu region around Nagoya. The name comes from the Japanese word tamaru, meaning “to accumulate.” It is now also made on its own, as a separate product, with a soybean-heavy mix.

Compared with regular soy sauce, tamari is richer, darker and less sharp, and more savoury, with a smooth, mellow taste. Because it contains little or no wheat, it is popular with people who avoid gluten, but some brands still contain wheat, so the label must be read.

Main nutrition value

Tamari is eaten in small amounts for its umami flavour, and provides little in nutrients, though it is slightly higher in protein than regular soy sauce, and is very high in sodium.

How best to be consumed

Tamari is used like soy sauce, in small amounts.

1. Use as a dipping sauce for sushi and sashimi, or in stir-fries, marinades and dressings.
2. Substitute 1 for 1 for soy sauce, in recipes, noting it is slightly richer.
3. Look for “gluten-free” on the label if you have coeliac disease, since not all tamari is.
4. Choose reduced-sodium versions if watching salt.
5. Store in a cool place, and refrigerate after opening.

Overconsumption could cause…

Tamari is a flavouring, and the main concern is salt.

1. High salt (sodium), which can raise blood pressure over time, so use these in small amounts and choose lower-sodium versions.
2. Gluten in some tamari brands, which matters for people with coeliac disease, so check for a gluten-free label.
3. Soy allergy, which can be serious in some people, particularly children, so anyone allergic must avoid soy and check labels.
4. Headaches or reactions to naturally occurring amines and glutamates in sensitive people.

GroupsFermented SeasoningsSauces and CondimentsSoy FoodsLegume familyHigh proteinHigh sodiumLow fatJapaneseFermented

Made fromSoybeans

Related foodsSoy SauceMisoNattoFermented TofuTempehFish Sauce

Wikipedia — Tamari, used for origin, naming and history: https://en.wikipedia.org/wiki/Tamari