Ingredient
Tamari
What is Tamari?
Tamari is a type of Japanese soy sauce, traditionally made as a byproduct of miso paste. It is typically brewed from soybeans, water, and salt, often without any wheat, making it a common choice for those avoiding gluten.
Tamari is valued for its rich, savory flavor and is commonly used as a seasoning in various dishes. While soy sauce varieties like tamari have been part of Asian cuisine for centuries, there is little specific health research focused on tamari itself, though it shares a similar nutritional profile to soy sauce.
When you see tamari on a label, it is often a signal of a potential gluten-free option, though it's always best to check for a gluten-free certification if this is a concern.
Commonly found in: Asian cuisine, marinades, stir-fry dishes, soups, salad dressings
What to watch
- Tamari may contain high levels of sodium, which some individuals need to monitor closely.
Benefits
- Tamari is often gluten-free, making it suitable for people with gluten sensitivities.
The FDA does not have a specific regulation for tamari, but it's generally considered safe as a soy sauce.
There is limited specific research on tamari, but it is nutritionally comparable to traditional soy sauce.
Tamari is plant-derived and typically accepted as vegan-friendly.
Tamari is often made without wheat, offering a gluten-free alternative to traditional soy sauce.
Sources: Soy Sauce Safety
Scout's take
Tamari is a soy sauce variant that is typically gluten-free and contains less wheat than traditional soy sauce. It is fermented, which can enhance its flavor and nutritional profile. The fermentation process may also provide beneficial probiotics.
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