All About Tamari Sauce
- By Amy Dong
- Published May. 31, 2022
- Updated Feb. 21, 2023
Tamari sauce is often compared with soy sauce, as the two are quite similar. Both are made from fermented soybeans and are used in various ways in Asian cuisine. You’re about to learn the key differences below.
WHAT IS TAMARI SAUCE?
Tamari sauce is a type of soy sauce from Japan that is formed from miso, which is another word for fermented soybean paste. As miso ferments, a liquid forms around it, which is actually Tamari sauce. If you’re familiar with miso, you know that it boasts a rich umami flavor, which is why tamari sauce is often considered more robust than traditionally made soy sauces.
Tamari sauce is gluten-free
Because tamari sauce is made without wheat, consisting only of water, soybeans, and salt, those with a gluten allergy or sensitivity can enjoy it.
Do read the labels closely to ensure the brand you purchase is certified “gluten free” and has not been exposed to other products that may contain wheat.
TAMARI SAUCE: the flavors
Similar to regular soy sauce, tamari sauce boasts a rich umami flavor. It’s earthy, savory, and full of depth. Tamari sauce typically contains significantly less sodium than other types of soy sauces. If you’d like to further cut down on salt, try reduced sodium tamari.
Tamari sauce has a very similar texture to traditional soy sauce, making it ideal for both stir fry recipes and using as a dip for appetizers like egg rolls and dumplings/potstickers.
TAMARI Sauce VS. SOY SAUCE
Because both tamari sauce and soy sauce are made with fermented soybeans and boast a similar flavor, they’re comparable, with a few unique differences. The biggest differences are the salt level, consistency, and ingredients.
Tamari sauce is just slightly thicker than soy sauce. It is also made with less salt, making it a better choice for those who are trying to reduce sodium in their diet.
If you are substituting tamari in a recipe that calls for soy sauce, consider adding a pinch of salt to make up for this difference. On the other hand, you’ll want to omit any additional salt if you’ll be using soy sauce in place of tamari.
Tamari is made with just soybeans, water, and salt. There is typically no wheat in tamari sauce. Soy sauce is made with soybeans, wheat, salt, and a fermenting agent. The omission of wheat is the reason many with gluten allergies choose to substitute tamari sauce for soy sauce.
TAMARI SAUCE SUBSTITUTE IDEAS
The most obvious choice for a tamari sauce substitute is, of course, soy sauce. But, if you want to try something new (or if you have a soybean allergy) here are some tamari sauce substitute ideas to inspire you:
- Coconut aminos
- Liquid aminos (contains soybeans)
- Fish sauce
- Miso paste (contains soybeans)
- Maggi sauce (contains gluten)
TAMARI SAUCE RECIPE IDEAS
All of this talk of sauces may have you wondering about tamari sauce recipe ideas! It’s a fairly common ingredient in Asian-inspired cooking, and it can add a really unique flavor to other dishes. Below are some tamari recipes to try:
- JapChae Recipe (Korean Stir Fry Noodles) – a savory and intensely flavored Korean noodle dish that’s naturally gluten-free.
- 30-Minute Kung Pao Shrimp – a homemade version of one of your favorite restaurant dishes.
- Thai Stir Fry Noodles — Pad See Ew – a stir-fried rice noodle dish featuring chicken and spinach
- Chicken Chow Mein: How to Stir Fry Noodles – learn the simple method for making homemade chow mein.
THE BEST TAMARI SAUCES
There are several brands that make tamari sauce. Each person will have their own preferences, but we’ve come up with this list to help you find the perfect brand for you:
TAMARI SAUCE COMMONLY ASKED QUESTIONS
Is Tamari the same as Soy Sauce?
Tamari sauce is made from soybeans, but it is not the same as traditional soy sauce. Essentially, tamari sauce differs from traditional soy sauce in several ways. Traditional soy sauce is made with wheat, so it is not safe to consume for people with a gluten allergy. Tamari, on the other hand, is naturally gluten-free. It is also a bit richer in texture and contains less sodium.
What Does Tamari Sauce Taste Like?
Tamari sauce has a rich, earthy, umami taste. It’s not as salty as soy sauce, meaning it’s a bit less intense in flavor. Because it isn’t overloaded with salt, you can really taste the complex flavor profile of the fermented soybeans. It’s a unique way to add a bit of earthy flavor to many different types of dishes.
What Do You Use Tamari Sauce For?
Tamari is a commonly used ingredient in a variety of recipes. It’s most often seen in stir-fries, sauces, soups, and marinades. It’s not just for Asian-inspired dishes. Use it in a variety of sauces no matter the cuisine, or include it with a mixture of various dipping sauces.
Is Tamari Better Than Soy Sauce?
There is a time and place for both tamari sauce and soy sauce, depending on the recipe. It should be noted that tamari is higher in protein, is gluten-free, contains natural antioxidants, is less salty, and is rich in flavor. We regularly use both sauces in our recipes and recommend you try both, to discover your favorite flavor profile.
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About Tamari Sauce | Stir Fry Recipe
Ingredients
For the Sauce:
- ½ cup regular strength beef broth
- 3 TB Tamari sauce
- 3 TB Japanese rice wine, mirin
- 3 TB Asian seasoned rice vinegar
- 3 TB oyster sauce
- 2 tsp cornstarch
- 1 tsp ground ginger
For the Stir Fry:
- 5 TB olive oil, divided
- 6 cloves fresh garlic, chopped
- 1 small onion, chopped
- 3 cups fresh broccoli florets
- 1 – 1.5 lb sirloin steak, sliced across the grain into very thin, bite-sized pieces
- Optional: 1/4-1/2 tsp crushed red pepper flakes
Instructions
- Make the Sauce: In a bowl, combine all Sauce ingredients. Use hand whisk to be sure cornstarch is fully dissolved into the sauce mixture (any bit of undissolved cornstarch will cause gummy lumps in dish.) Set sauce aside.
- Aromatics: In a large, deep pan, add 3 TB olive oil over medium-high heat until oil is hot. Add garlic and onion, stirring 2 minutes until fragrant and translucent.
- Cook: Add broccoli florets, cooking about 2 minutes or just until just tender. (Note: If you prefer a bit of char, let florets brown and flip only occasionally, without stirring too much.) Transfer vegetable mixture into a dish and set aside.
- Beef: Add 2 TB olive oil into the now-empty pan, over medium high heat. Meanwhile, pat-dry all pieces of sliced sirloin steak to remove any excess moisture. Once oil is hot, add beef in a single layer in to the pan. Let beef brown, uninterrupted, for 3 minutes for bottom to brown. Once bottom of beef slices are browned, give it a good stir.
- Combine: Add back the cooked broccoli/garlic mixture and the sauce you prepared. Stir to incorporate well and continue to cook for another minute. Taste and add red pepper flakes, if desired. Remove from heat and serve with fluffy rice or noodles.