Tamari is a dark brown liquid made from only soya beans that have undergone a fermentation process. Natural shoyu employs the use of a centuries-old method of fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids.
It is a type of soy sauce, usually used in Japanese food. You can easily substitute with Chinese Light Soy or regular Japanese soy sauce.
(teh-MAH-ree): A rraturally brewed soy sauce that contairrs no sugar. Available wheat-free.
Very like shoyu but a little richer and stronger, so you need less. It’s also wheat free, but a bit more expensive. Available in delis and health food shops.
Another soy based liquor made as in shoyu, but without the addition of wheat. Originally the term was applied to the liquid which rose to the surface during miso making.
a healthy substitute for soy sauce. Available in natural food stores.
In The Political Palate we used the term tamari, in our other books we refer to it as shoyu. See Shoyu.
A Japanese sauce made from soybeans. It is usually aged, making it darker, thicker and more mellow than soy sauce. It is used as a baste, condiment or sauce.
Wheat free, naturally fermented, unpasteurized soy sauce.
Thick and dark sauce made from soybeans.
Name given to traditional, naturally made soy sauce to distinguish it from the commercial, chemically processed variety.
a dark fermented soy sauce made without wheat. It is the by-product of making miso.
A dark, thicker form of soy sauce with a distinctive mellow flavor. Used as a dipping sauce, for basting, and as a table condiment.
a naturally brewed sugar-free soy sauce
A naturally fermented soy sauce made without chemicals or preservatives.
traditional, naturally made soy sauce as distinguished from chemically processed varieties. Original or real tamari is the liquid that rises to the top during the process of making miso.
(tuh-MAH-ree): A naturally brewed soy sauce that contains no sugar. Available wheat-free.
is similar to soy sauce, tamari is made from soybeans but it does not contain wheat. It is thicker than soy, and has a smoother flavor because it is brewed over time, sometimes six months. Although sometimes used in cooking, it is more frequently used for basting or as a condiment.
A type of soy sauce that's made without wheat and...
Originally it referred to a liquid byproduct of miso making. Today known as wheat free soy sauce tamari is made by fermenting soybeans and salt for at least one year. The resulting liquid has a rich sweet and salty flavor central to Asian cuisine. Due to its robust character tamari is useful in giving vegetarian dishes a meaty flavor.
