Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Condiments
Tamari
Deep, savory, and less sharp than regular soy sauce, with a rounder, slightly sweeter finish.
Lens analyzedTamari is a Japanese soy sauce made with little or no wheat, giving it a smoother, less sharp flavor than standard soy sauce and a naturally darker color. It's brewed from fermented soybeans, often as a byproduct of miso production. Many gluten-free cooks use it as a soy sauce substitute, though it's worth checking the label since some brands still contain trace wheat.
Where it comes from
Tamari developed in Japan as the liquid that drains off during miso fermentation, predating the wheat-based soy sauce that became more common later. It remains a distinct product in Japanese cooking, valued for its deeper, less astringent flavor compared to standard soy sauce.
Buying it
Check the label closely if avoiding wheat, since not every tamari is entirely wheat-free despite the reputation. Compare sodium levels between brands, since some offer reduced-salt versions.
Storing it
Store an unopened bottle in the pantry, where it keeps for about two years; refrigerate it after opening to preserve its flavor longer.
Keeps about 2 years in the pantry.
Recipes that use tamari
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