Fermented soy sauce came to Japan from China in the 7th century and became an important part of food culture. Therefore, Today this sauce is considered typically Japanese. Tamari is characterized by a salty flavor, followed by notes of moderate umami, sweetness and finally a slight bitterness.

What is tamari? Differences with soy sauce and shoyu

In the supermarket, some soy sauces are called shoyu, others tamari, and others simply «soy sauce.»

Shoyu and tamari are sauces from Japanese cuisine. Shoyu is the Japanese word for «soy sauce.» There are many different shoyu sauces in Japan, for example: koikuchi, usukuchi, shiro or saishikomi. Only in Japan are soy sauces called shoyu.

The difference between shoyu and tamari is that the first sauce contains wheat in addition to soy. Tamari, for its part, is a residue from the production of miso, exclusively from soybeans.

The main differences between shoyu and tamari are the following:

• Ingredients: shoyu is made from soybeans, koji (ferment), water, salt and wheat. Traditionally, tamari does not contain wheat.
• Color: Wheat makes shoyu a little lighter, while tamari is characterized by its dark brown to black color.
• Flavor: Because of the wheat, shoyu tastes a little sweeter than tamari.

Other soy sauces, which are not tamari or shoyu, tend to be saltier, are often not products of fermentation, and contain additives.

Where can you buy tamari?

You can get tamari in well-stocked supermarkets, organic stores, Asian stores, or online stores. It tends to cost more than shoyu and other soy sauces, as there are far fewer producers of tamari than shoyu in Japan.

Originally, tamari was only made in one region of Japan, Aichi Prefecture. Soy sauces, on the other hand, can come from many different Asian countries.

What should be considered when buying tamari?

When purchasing, Be sure to select a sauce that says «naturally made» or «naturally fermented.» These products are closer to the traditional way of production and are made through fermentation. Since traditional production is a quality feature, it is advertised on the product.

Also It is a good idea to look for ecological quality to make sure the soybeans have not been treated with pesticides. In addition, only soy, water, salt, rice and Aspergillus oryzae.

Ingredients such as sugar, colorings (e.g. caramel), and flavor enhancers such as glutamate (sometimes called yeast extract) indicate that the fermentation time was shortened or that the sauce was prepared without fermenting at all.

How do you use tamari?

In Japanese cuisine, tamari is mainly used for cooked or raw fish dishes such as sashimi (sushi without rice and garnishes).

It is also suitable for rice, pasta, tofu and vegetable dishes, broths, dips, sauces such as teriyaki (sweet, spicy sauce) and marinades.

You can cook it or use it raw. The sauce should be used sparingly so that the aroma does not become too dominant.

Is tamari healthy?

Naturally brewed tamari is considered a healthy alternative to conventional soy sauces, as it It contains less salt, and has no unwanted ingredients. In addition, it does not contain gluten so it can be consumed by people with celiac disease or gluten sensitivity.

In any case, you always have to look at the ingredients, because some manufacturers add a little wheat or barley.

As a seasoning, tamari does not contain significant proportions of essential nutrients. Although it is a fermented food, most sauces sold as tamari are not probiotic because they have been pasteurized. However, there are unpasteurized and organic tamari sauces. You will find them in organic product stores.

Tamari and histamine intolerance

The seasoning sauce is not suitable for people with histamine intolerance because, like other soy sauces and fermented soy products in general, It contains a lot of histamine, which is produced during fermentation. Soy is also among histamine releasers. This means that they promote the body’s own release of histamine.

Is tamari vegan?

Compared to many other Asian condiments, some of which contain fish or shellfish, tamari does not contain animal components.