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A Japanese wheat-free soy sauce, made from soybeans, sea salt and koji (a fermentation starter made of a special yeast culture, aspergillus oryzae). Tamari is traditionally a by-product of miso production, and is made from the liquid that exudes from the soybean paste as miso ferments.
Good tamari is allowed to ferment and age for at least a year. Although similar in appearance and flavour to shoyu, tamari has a stronger, sharper taste and aroma. It often used instead of salt and to add a complex flavour. See 'Soybeans'; 'Miso'; 'Shoyu'