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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.
刺身をたまり醤油で食べる。
I eat sashimi with tamari soy sauce.
たまり醤油は普通の醤油より濃い。
Tamari soy sauce is thicker than regular soy sauce.
小麦アレルギーの人には、小麦を使わないたまり醤油が選ばれることが多い。
People with wheat allergies often choose tamari soy sauce, which is made without wheat.
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.
KEY CHARACTERISTICS:
- 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
COMPARE:
- 濃口醤油: standard dark soy sauce — most common type nationwide
- 薄口醤油: light-colored soy sauce — typical of Kansai cooking
- 白醤油: white soy sauce — even paler than usukuchi