Kikkoman's Tamari Soy Sauce is gluten free, has a rich flavor, appetizing aroma, and distinctive amber color that adds depth and appeal to all kinds of dishes Asian and beyond. This premium tamari-style soy sauce is traditionally brewed with four simple ingredients - water, soybeans, rice, and salt. Tamari soy sauces provide the rich, savory and umami flavors you are used to but they are less salty, a bit thicker, richer and more nuanced than typical soy sauces. Try it drizzled over seared tuna or any other place you would use soy sauce.
- Tamari uses rice instead of wheat in the brewing process, which is why it is gluten free.
- It's consistency and balanced flavor is great for dipping sushi.
- Even if you're not gluten free we recommend trying it as many find that they prefer the consistency of tamari soy sauce over regular soy sauce.
- Brewed using “honjozo”, the traditional brewing method stipulated by Japanese law.
- Non-GMO project verified.
- Certified Kosher.
- Certified gluten free by the Gluten Intolerance Group of North America (GIG).
- Made to the highest standards of quality that consumers have come to expect from Kikkoman.
There is a reason Kikkoman is a favorite among sushi chefs and restaurants across the world. Kikkoman started in Japan and has been perfecting their craft for hundreds of years. They use a traditional Japanese brewing method known as "honjozo" which is a natural brewing process using fermentation and only the best ingredients, including the original Kikkoman Aspergillus, which is a type of Koji mold (and a carefully guarded secret) that kicks off the fermentation process. Koji mold is perfectly safe and is designated as Japan's national fungus. It helps breakdown the soybeans to make Koji, the basis of soy sauce.
- Soybeans are soaked in water and then steamed. The soybeans help provide many of the key characteristics of soy sauce.
- Wheat or Rice (for the gluten free tamari) is roasted at a high temperature and then crushed. These ingredients help provide the aroma and add sweetness to the soy sauce.
- The soybeans and wheat/rice are mixed with the Kikkoman Aspergillus which produces koji, the basis of soy sauce.
- The koji is mixed with salt water which creates a mixture known as moromi. This is then fermented and aged in tanks which provides many of the unique qualities of soy sauce.
- In the last stages the soy sauce is pressed from the moromi, heated, checked for quality and bottled.
- The whole process takes several months and is carefully monitored to ensure only the best product makes it to your door.
- The main differences that set Kikkoman apart from many other soy sauces are the traditional, all natural brewing process (vs. using chemicals to break down the raw ingredients), the high quality raw materials and a completely additive free product. This creates a product with a beautiful color, aroma, texture and taste.
