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Home » Condiments » Sauces » Japanese Sauces » Tamari: Japanese wheat-free soy sauce

Tamari: Japanese wheat-free soy sauce

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.

Language Notes

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.

Other names

Japanese: Tamari

This page first published: Feb 27, 2004 · Updated: May 8, 2018.

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Tagged With: Japanese, Japanese Sauces, Soy Sauce

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