Tamari is a soy sauce that is produced as a by-product of miso paste production. Compared to shoyu, it is darker, thicker and more distinctive ...Read more
Tamari is a soy sauce that is produced as a by-product of miso paste production. Compared to shoyu, it is darker, thicker and more distinctive in taste. It shines in cold dressings, sauces and spicy dips.
Tamari is made from naturally gluten-free ingredients. Unlike ordinary cheap "soy sauces", tamari does not contain any flavour enhancers, colourings or artificial sweeteners.
In addition to the basic four flavours (sweet, bitter, salty, sour), there is a fifth flavour - umami. It is described as 'delicious', 'taste of ripeness' and enhances the flavour of the dish. This fifth taste is also present in fermented products - including tamari soy sauce.
The difference between shoyu and tamari:
Shoyu and tamari are more or less interchangeable, with tamari retaining its flavor and aroma better when cooked. Shoyu, on the other hand, is recommended to be used for the final seasoning of the finished dish. However, this is not an iron-clad rule.
Storage: in a cool, dry place. Protect from sunlight.
