Other names: Soy Sauce
Translations: タマリ, Tamara, تماري, Tamara, תמרי, Тамари, Тамарі, 塔马里, Тамари
Dark brown to jet black liquid.
Colors: dark brown to jet black
Flavors: salty, umami
Food complements: Rice, Fish, Beef
Wine complements: Plum wine, White wine
Beverage complements: Beer, Sake
Substitutes: Soy sauce
Selecting and Buying
Choosing: Tamari is generally sold in sealed glass bottles. Some stores also sell it in bulk containers. Check the label to make sure that no additives, such as MSG, have been added.
Buying: Widely available in supermarkets and food stores, easpecially ones carrying natural foods and Japanese food.
Procuring: Traditional soy sauces are made by mixing the soybeans and grain with cultures such as Aspergillus oryzae and other related microorganisms and/or yeast. Historically, soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute additional flavors. Today, most of the produced for trade sauces are instead fermented in clean machine-assisted environments. Some soy sauces made in the Japanese way or styled after them contain nearly fifty percent wheat, or in some cases slightly more wheat than soy. All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table.
Conserving and Storing
Unopened tamari can be kept in a cool, dark place. Once the bottle is opened, tamari should be stored in the refrigerator.