Kikkoman
Kikkoman Tamari Soy Sauce
What it is
Tamari is a Japanese sauce traditionally made from fermented soybeans. It is a dark, savory liquid with a rich umami flavor. Unlike regular soy sauce, tamari typically contains little to no wheat, making it a popular choice for those avoiding wheat. Its deep color and complex taste come from the fermentation process, which can take many months.
How people cook with it
Tamari is a versatile ingredient used to add depth and savoriness to a wide range of dishes.
- Marinades for meats and vegetables
- Dipping sauce for sushi
- Flavoring stir-fries
- Seasoning soups and stews
In the kitchen, tamari can be used in many ways. It is excellent as a base for marinades, adding a salty and complex flavor to proteins and vegetables before cooking. It also works well as a finishing sauce, drizzled over finished dishes to enhance their taste. When making stir-fries, a splash of tamari can deepen the overall flavor profile. It can also be incorporated into salad dressings or used to season rice and noodle dishes. For a simple dipping sauce, mix it with a little rice vinegar or sesame oil.
How it differs from similar foods
Tamari differs from regular soy sauce primarily in its wheat content. Traditional tamari is made with soybeans and very little or no wheat, resulting in a richer, less salty, and often smoother flavor. Regular soy sauce typically includes wheat in its brewing process, which can contribute a slightly different aroma and taste profile.
Who it is for
Home cooks and chefs seeking a wheat-free alternative to soy sauce often reach for tamari.
How to keep the rest
To maintain its quality, store unopened tamari in a cool, dark place. Once opened, it should be refrigerated to preserve its flavor and aroma. Ensure the cap is tightly sealed after each use to prevent oxidation and evaporation. Properly stored, it can last for a considerable time.