Tamari is a version of soy sauce that is made without wheat.
It’s a dark sauce that is somewhat milder and mellow than soy sauce, and thicker. It is used mainly as a table condiment rather than as an ingredient in cooking.
Tamari is usually aged for a minimum of 6 months. It is more expensive than Western commercial soy sauce.
Though now made for its own self, Tamari used to be the liquid given off by miso as it fermented. The word Tamari, in fact, in Japanese means “that which accumulates” (in this case, at the bottom of a barrel.)
Not related to Tamarinds in any way.