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Tamari, a traditional Japanese soy sauce, stands out for its rich, mellow flavor and deep umami notes. Originating from the Kansai region of Japan, tamari is crafted from soybeans, often without or with minimal wheat, making it a suitable gluten-free alternative to regular soy sauce.

With a darker hue and a more robust taste, tamari is a versatile condiment widely used in Japanese and international cuisines. Its complex flavor profile makes it an excellent choice for dipping sauces, marinades, stir-fries, and even salad dressings.

When is Tamari in season?


How to store Tamari?

Store tamari in the refrigerator after opening to preserve its flavor. However, due to its high salt content, it has a relatively long shelf life and can also be stored in a cool, dark place.

What to make with leftover Tamari?

Tamari can be used as an alternative to regular soy sauce in dressings, marinades, sweets and more.

Food Science

Tamari's unique flavor comes from the fermentation process, where soybeans are inoculated with Aspergillus oryzae, a mold that breaks down proteins into amino acids.

The fermentation of tamari can take several months to years, allowing for the development of complex flavors.

Tamari contains a higher soybean content than regular soy sauce, contributing to its distinct taste and darker color.

Cooking tips for Tamari

Use tamari as a flavor enhancer in vegetarian and vegan dishes to add depth and umami.

Combine tamari with other ingredients like garlic, ginger, and sesame oil for a quick and flavorful stir-fry sauce.

Brush tamari on grilled vegetables or meats for a savory glaze.

What are the health benefits of Tamari?

Tamari is a good source of amino acids and may have potential health benefits. However, individuals with soy allergies should exercise caution, and those monitoring sodium intake should use it in moderation.

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