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tamari soy sauce
A thick, dark soy sauce made primarily from soybeans with little or no wheat. Has a richer, mellower flavor than regular soy sauce and is favored for sashimi, glazes, and dipping sauces. Originally a byproduct of miso production in central Japan.
A traditional soy sauce of the Chūbu region (centered on Aichi, Mie, and Gifu). Its name comes from the dark liquid that pooled (たまる) at the bottom of miso barrels.
Usage
- Thicker and darker than ordinary soy sauce
- Mellower, less sharp flavor
- Made with little to no wheat — often suitable for wheat-free diets
- Caramelizes well, prized for glazes and senbei coatings
Common collocations
- たまり醤油で漬ける: to marinate in tamari soy sauce
- たまり醤油仕立て: prepared with tamari soy sauce
- 刺身にたまり醤油: tamari soy sauce for sashimi