Tamari

A variation of soy sauce, tamari is actually the abbreviation of tamari-shoyu, and refers to a soy sauce made by a traditional method, also known as “Chinese,” which consists of using only soybean meal or beans (i.e., the material derived from de-oiled soybeans and packaged in flour or granules).

Unlike standard soy sauce, which is a fermented and infused blend of soy, wheat, and other grains, tamari is made from the liquid that miso paste (fermented soybeans) produces as it ages.

Thicker and often of better quality than conventional soy sauce, tamari is also grain-free and therefore gluten-free. Its color is dark and its flavor is delicate, finely salted yet deep. This is the meaning of the word “tamari”, which can be translated as “concentrated” or “accumulated”.

Tamari is also rich in proteins and minerals such as potassium, magnesium, and phosphorus. As a worthy product of fermentation, and provided it is not pasteurized, it acts as a probiotic, strengthening the intestinal flora and facilitating digestion.

Uses

Widely used in Japanese cuisine, tamari is an effective and refined flavor enhancer. A liquid – and healthy – version of bouillon cubes, it can replace salt in pasta water, flavor simmered dishes and stir-fried vegetables, and be incorporated into seasonings, marinades, and other preparations used to glaze meats and vegetables. But there’s nothing better than a plate of sashimi to fully appreciate it.