Tamari substitute

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Tamari usually looks darker and has a richer, less salty taste than soy sauce. This makes it much more useful as an unadulterated dip, sprinkle or drizzle, where soy sauce might be too salty or sharp. It complements meat, fish, poultry, fish, eggs, seafood, vegetables and grains. The only mistake you might make is to use too much, but this is much more difficult to do than with soy sauce. Toast pumpkin seeds in a dry frying pan, then drizzle in a tablespoon of tamari, stir until sticky and coated, then leave to dry in a bowl. Sprinkle over salads, soups or serve as a snack like you would nuts, with drinks.

Another great way to use it is as a salad dressing with grated ginger and lemon juice. Expect it to stay in top condition for many months. Asian stores may offer a variety. Preservatives and flavourings are unnecessary and indicate a low quality. Only your palate will ultimately tell you which tamari you prefer, perhaps depending on the salt level. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

Find out what to look for on the product label and our top tips for cooking with tamari. A sauce worth adding to your artillery. Unlike soy sauce, which is made of a fermented mixture of soybeans, wheat, and other grains, tamari is a natural byproduct of miso-making. Tamari typically has little to no wheat added, making it a great gluten-free choice. Just make sure to check the bottle first! Gluten-free products will be labeled as such. Years later, around the 14th century, Japan had cemented itself as the preeminent producer of tamari.