Tamari is a dark, rich Japanese soy sauce known for its concentrated umami, distinctive aroma, and strong connection to the food culture of central Japan. Outside Japan, it is often introduced as a gluten-free alternative to ordinary soy sauce. Many tamari products do contain little or no wheat, but that description alone does not explain why someone might choose tamari even when gluten is not a concern. Tamari has historical roots in the flavorful liquid associated with soybean-rich miso fermentation. Modern tamari, however, is generally brewed intentionally as its own type of soy sauce. Compared with koikuchi shoyu, the soy ...
