What is tamari sauce made from

In order to increase production, the thick fermented paste miso was replaced by a thinner fermented mash moromi that had a much higher ratio of brine to solids. The solids content was later revised to half soybean, half wheat - rather than all soybean, resulting in the current day regular soy sauce shoyu. Today, San-J makes its tamari using only the finest ingredients, an original family formula, handed down through eight generations.

It is brewed for up to six months, using only the finest high quality soybeans. The San-J brewing process is unique, and only our fermentation and aging process can create the rich and smooth taste of San-J Tamari. We've embraced the power of nature for over years and we continue to do so, never taking shortcuts.

The cooked beans are formed into nuggets and lightly dusted with "seed koji" aspergillus oryzae. The nuggets are placed in a temperature and humidity controlled incubation chamber "muro".

The moromi is wrapped between layers of press cloth, stacked in a cage, and pressed to yield the raw tamari. San-J Gluten Free Tamari heightens the flavors of any dish you are preparing, as a simple flavor enhancer, stir-fry, marinade, or dipping sauce.

This makes it much more useful as an unadulterated dip, sprinkle or drizzle, where soy sauce might be too salty or sharp. Use tamari wherever you might have used soy sauce, for a gentler, more elegant flavour.

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. Tamari does not need to be refrigerated but it will keep fresher for longer if it is and is also kept tightly sealed.

Expect it to stay in top condition for many months. Preservatives and flavourings are unnecessary and indicate a low quality. Just make sure to check the bottle first! Gluten-free products will be labeled as such. As miso—a fermented soy bean paste—ages, it is pressed, which forces out liquid. This liquid becomes tamari.

Long ago we're talkin' 7th century AD tamari traveled from its birthplace in China to Japan. Years later, around the 14th century, Japan had cemented itself as the preeminent producer of tamari. Today, tamari is classified by Japan Agricultural Standards as one of Japan's five official types of soy sauce. Tamari is thicker, more mellow, and less salty than soy sauce. It's got a rich flavor with an incredible amount of umami—perfect for giving vegan and vegetarian meals an added boost of meaty flavor.

It's generally thought that the flavors in tamari are more balanced, or rounded, than those in soy sauce. You can find tamari near soy sauce in most grocery stores.

If not, check Asian specialty stores or online retailers. Tamari makes an excellent dipping sauce for sushi, tempura , dumplings, and pretty much anything else that could use a boost of savory umami. You can also add tamari to soups, stews, gravy, marinades, sauces, and stir-fries.