たまり

たまり
noun
tamari (thick, dark soy sauce)
foodcooking
1. tamari; tamari soy sauce
A thick, dark, rich soy sauce brewed mostly from soybeans with little or no wheat, made especially in the Chūbu region around Aichi. Often called たまり醤油(じょうゆ). Used for sashimi, glazes and simmered dishes.
たまり醤油(じょうゆ)で食(た)べる。
To eat it with tamari soy sauce.
刺身(さしみ)にはたまりが合(あ)う。
Tamari goes well with sashimi.
愛知県(あいちけん)では、昔(むかし)からたまりを使(つか)った濃(こ)い味(あじ)の料理(りょうり)が好(この)まれてきた。
In Aichi Prefecture, rich-tasting dishes made with tamari have long been popular.

Originally the liquid that collects (たまる) in a vat of fermenting miso.

Types

  • 濃口醤油(こいくちしょうゆ): dark soy sauce — the everyday standard
  • 薄口醤油(うすくちしょうゆ): light-colored soy sauce, saltier, used in Kansai cooking
  • たまり醤油(じょうゆ): thick, rich, low in wheat

Because it uses little or no wheat, tamari is often sold abroad as a wheat-free soy sauce; check the label, since not every brand is wheat-free.

general
Added 2026.10.2 3:17 · Revised 2026.10.2 3:23
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