What is tamari?
Part of our Ultimate Guide to World Cuisine. Click to see more answers to your questions.
Tamari is a type of Japanese soy sauce, distinct in its production method and flavor profile. Unlike regular soy sauce, tamari is made primarily from fermented soybeans with little to no wheat, making it a popular choice for those following a gluten-free diet. This difference in ingredients leads to a richer, less salty flavor and a slightly thicker consistency compared to traditional soy sauce.
Originally a byproduct of miso paste production, tamari has its unique characteristics. It has a deep, umami-rich flavor, which is less sharp and more balanced than regular soy sauce. This umami quality makes it an excellent condiment for enhancing the taste of various dishes, from stir-fries and soups to marinades and dipping sauces.
Tamari’s fermentation process also contributes to its nutritional value. It contains amino acids and can be a source of certain minerals. Its reduced wheat content or absence (in some varieties) makes it a suitable soy sauce alternative for those with gluten sensitivities or celiac disease.
Visually, tamari has a dark, rich color that can add an appetizing look to dishes. It is widely available in grocery stores, especially those with a well-stocked international or health food section, and can also be found in specialty Asian markets and online stores.
Tamari is often added to the classic Japanese miso soup to deepen its flavor, blending seamlessly with the subtle taste of miso. Tamari brings a robust and balanced saltiness that complements the fresh vegetables and proteins in stir-fries, whether tofu, chicken, or beef.
Grilled salmon or tofu, are excellent when marinated in a mixture of tamari, ginger, garlic, and honey, that blends sweet, salty, and tangy flavors. Marinades aren’t just limited to proteins; they work well with roasted vegetables, giving them a caramelized, savory edge.
It’s often used in dipping sauces for sushi and dumplings, offering a less salty and more nuanced flavor than regular soy sauce. In a fresh Asian-inspired salad, a tamari-based dressing adds a rich, umami-packed dimension to crisp vegetables.
Even in Western cooking, tamari has found its place. It’s used in place of salt to season soups and stews, adding a layer of complexity that salt alone cannot achieve. In vegan and vegetarian dishes, tamari is a favorite for its ability to add a meaty depth without any animal products.
