tamari

Tamari is a category of soy sauce originating in Japan. Traditionally, it is produced as a byproduct of miso fermentation: as miso paste is formed, the liquid that drains from the mash—tamari—is collected, pressed, and aged into a seasoned sauce. It is now commonly produced by fermenting soybeans with koji (the mold Aspergillus oryzae) and brine, then pressing to extract the liquid.

Compared with regular soy sauce, tamari is usually darker, richer, and less salty, with a smoother, less astringent finish. Traditional tamari is typically made with little or no wheat, making it closer to gluten-free, though many modern brands include small amounts of wheat. Because of this, labels should be checked for gluten content if gluten sensitivity or celiac disease is a concern.

Uses for tamari include as a seasoning and dipping sauce in Japanese cuisine and as a versatile substitute for other soy sauces in many recipes. It is popular for sushi and sashimi dipping, marinades, dressings, and stir-fries, especially when a fuller soy flavor is desired.

Varieties and labeling can vary by producer. Some tamari is darker and more robust, while lighter versions exist for different culinary applications. For those avoiding gluten, look for tamari labeled gluten-free or certified as such. Tamari remains a staple pantry item for adding umami and a balanced salty depth to dishes.