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What is Tamari Soy Sauce?

 

Tamari Soy Sauce
Fermenting whole soybeans creates a flavorful, protein rich liquid known as Tamari. It is naturally brewed and consists only of soybeans, water and salt.
Regular Soy Sauce is naturally brewed and is made from a mixture of soybeans, wheat, water and salt.
Tamari has a soft, rich aroma; a very smooth flavor; and a well balanced taste.
Tamari as we know it today was evolved from soy sauce by the Japanese.
With 37% more protein than regular soy sauce, Tamari also has unique flavor-enhancing qualities and can be used as a substitute for salt, reducing sodium content without compromising tastes.
Sodium levels can be reduced up to 30% by cooking with Tamari instead of salt.
Tamari has other health benefits, too: it is a source of vitamin B3, protein, manganese, and tryptophan.
While alcohol and wheat in traditional Soy Sauce cause it to change flavor after cooking, Tamari retains its full flavor following high-temperature cooking and microwaving.  
Tamari is an excellent seasoning for meat, poultry, seafood and sauces.  Due to the amino acids in Tamari, it complements all the flavors of your food—sweet, salty, sour and bitter.

Tamari Soy Sauce

  • Fermenting whole soybeans creates a flavorful, protein rich liquid known as Tamari. It is naturally brewed and consists only of soybeans, water and salt.
  • Regular Soy Sauce is naturally brewed and is made from a mixture of soybeans, wheat, water and salt.
  • Tamari has a soft, rich aroma; a very smooth flavor; and a well balanced taste.
  • Tamari as we know it today was evolved from soy sauce by the Japanese.
  • With 37% more protein than regular soy sauce, Tamari also has unique flavor-enhancing qualities and can be used as a substitute for salt, reducing sodium content without compromising tastes.
  • Sodium levels can be reduced up to 30% by cooking with Tamari instead of salt.
  • Tamari has other health benefits, too: it is a source of vitamin B3, protein, manganese, and tryptophan.
  • While alcohol and wheat in traditional Soy Sauce cause it to change flavor after cooking, Tamari retains its full flavor following high-temperature cooking and microwaving.  
  • Tamari is an excellent seasoning for meat, poultry, seafood and sauces.  Due to the amino acids in Tamari, it complements all the flavors of your food—sweet, salty, sour and bitter.