Tamari is a traditional Japanese soy sauce that developed from miso fermentation, making it richer, thicker, and deeper in flavor than typical soy sauce. While many people outside Japan know tamari mainly as a gluten-free alternative, its origins lie in Japan’s long tradition of fermented foods. Understanding tamari reveals how Japanese cuisine often transforms simple ingredients through time, patience, and microbial fermentation. Quick Summary: Tamari is a traditional Japanese soy sauce that originally developed as a by-product of miso fermentation. Because it contains mostly soybeans and little or no wheat, it has a darker color, thicker texture, and deeper umami ...
