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Ingredient

Tamari

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What is it?

Tamari is a type of shoyu, or Japanese soy sauce. It is made by collecting the liquid that drains from miso, a fermented soybean paste, as it ages. Unlike soy sauce, it is not fermented with wheat and therefore is gluten-free, but its differences from soy sauce range beyond that. In East Asian recipes, tamari often can not be used interchangeably from soy sauce because it is thicker, tangier, richer and far more complex in flavor. As a result, tamari is better to use in seasoning and cooking, while soy sauce is a better table ingredient (like table salt).

Furthermore, tamari has unexpected nutrients such as niacin, manganese, and an essential amino acid, tryptophan.

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