Tamari is a rich, thick, and savory Japanese sauce made from fermented soybeans, traditionally as a byproduct of miso production. Darker and less salty than its cousin soy sauce, tamari has a robust flavor with a mild sweetness and umami undertones. Often gluten-free (it contains very little to no wheat), tamari is suitable for people with gluten sensitivities. In home cooking, tamari can be used as a versatile ingredient - as a marinade, dipping sauce, or seasoning. Its umami depth enhances the flavors of various dishes, making it popular in Asian cuisines and increasingly favored in Western kitchens for its distinct, bold taste.
CAL / 100G
Tamari FAQ
People often have doubts about tamari as it's not as commonly used as its counterpart, soy sauce. A frequent error is using it as a 1:1 substitute for soy sauce in all types of dishes. While it can be substituted in many dishes, tamari has a stronger flavor that may slightly alter a dish's final taste. It's also less salty, which might need to be kept in mind while adjusting other salty ingredients in the recipes. To get the most out of tamari, add it to sauces or marinades, since it will impart a bold umami flavor to your food. Putting tamari in stews, soups or even in stir-fry can give your dishes a different spin and enhance their savory profile without overpowering the dish, thanks to its less salty nature. A little-known trick is that tamari doesn't lose its quality when exposed to high heat compared to ordinary soy sauce. So feel free to add it at any point during the cooking process without worrying about a loss in flavor. As for the flavor pairing, tamari works excellently well with tofu, vegetables, rice, fish, chicken and even in salad dressings! One interesting trick is to try drizzling a little over your popcorn, it can be a game-changer!
Does tamari contain alcohol?
What is tamari used for?
Is tamari healthier than soy sauce?
Can tamari be used instead of soy sauce?
Does tamari taste the same as soy sauce?
Does tamari need to be refrigerated after opening?
Can I use tamari in baking?
Why does tamari foam when cooking?
Is tamari good for marinating?
Can tamari be used for stir-frying?
Expiration & Storage Tips
When does tamari expire?
Unopened bottles of tamari can be kept a surprising amount of time due to the nature of fermentation preservation methods - up to three years stored in a cool, dark place! You can still safely use it a few months beyond the 'best by' date printed on the bottle if the seal hasn't been broken. Once opened, however, the timeframe shortens considerably. It's best to consume the tamari in your fridge within one year. You can also freeze tamari; this later use will not change the flavor but make sure to leave some room in the bottle for expansion during freezing.
How do you tell if tamari is bad?
A big indicator that tamari has gone bad is smell. If it has a sharp, overly sour or unpleasant smell, it's time to discard it. Mold growths (though very rare due to high salt content) are another surefire sign of spoilage. For tamari that's been frozen, if it develops strange, unfamiliar colors once thawed, it's safe to say you should throw it out.
Tips for storing tamari to extend shelf life
• Keep unopened tamari in a cool, dark and dry place. • After opening, always refrigerate tamari as it helps maintain the freshness and flavor. • It's also a good idea to keep the bottle cap clean and to tighten it after each use to prevent bacteria growth. • While cold storage is most effective, just remember to shake the bottle before use as the flavors may need redistributing. • You can freeze tamari if you have too much, just make sure to use a freezer-safe bottle/container and leave about 10% space for the liquid to expand during freezing.
10 - 15
Health Info
Allowed on these diets
Contains these allergens
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