Tamari
Tamari is a Japanese soy-based liquid seasoning traditionally produced as a byproduct of miso fermentation. It’s rich, deeply savory, and full-bodied — the most umami of the soy condiments. Tamari has a long history in Japanese cuisine and was originally made by collecting the liquid that naturally rose to the surface of fermenting miso paste.
Today, authentic tamari remains fermented, which sets it apart from Bragg Liquid Aminos (which is hydrolyzed, not fermented). The fermentation process not only develops tamari’s complex flavor but also helps neutralize the phytic acid and phytoestrogens found naturally in soybeans — making the nutrients more bioavailable and the product easier to digest.
Unlike regular soy sauce, which often contains wheat, tamari is typically gluten-free, although some commercial brands may still use small amounts of wheat — so always check the label. The best tamari contains just three ingredients: soybeans, water, and sea salt. Nothing more is needed.
VOLUME:
Moderate to loud
FLAVOR PAIRINGS
almond, amaranth, anise, apple cider vinegar, asparagus, avocado, basil, beans, bok choy, brazil nuts, broccoli, buckwheat, cabbage, carrot, cayenne, chili, chives, cilantro, citrus, cloves, coconut, cucumber, fennel, flax seeds, garlic, ginger, greens, hijiki, kale, kimchi, kombu, lemon, lemongrass, lime, macadamia, millet, mirin, mushrooms, mustard, noodles, nori, olive oil, onions, parsley, peanuts, pecans, pili nuts, pistachios, pumpkin seeds, quinoa, rice, rosemary, sage, sesame oil, sesame seeds, smoke, spirulina, star anise, sunflower seeds, tamarind, tempeh, Thai basil, thyme, tofu, tomato, turmeric, vinegar, wakame, walnuts, young coconut, zucchini noodles.
SELECTING
When choosing tamari, look for organic, non-GMO, and traditionally fermented varieties. Glass bottles are preferred over plastic for purity and flavor integrity. Avoid brands with added alcohol, caramel coloring, or preservatives. The only ingredients needed are soybeans, water, and salt.
Fermentation is key — not only for taste but also for nutritional transformation. Through fermentation, the soy proteins break down into simpler amino acids, making tamari more digestible and easier for the liver to process. The enzymes and beneficial microbes created in fermentation bring the condiment to life.
HOW TO USE
Use tamari as an umami-rich seasoning in soups, broths, dressings, stir-fries, marinades, and sauces. It’s excellent in dishes with tofu, tempeh, and vegetables like mushrooms, broccoli, or greens. A few drops can also balance sweet or acidic flavors in a dish, or add depth to plant-based gravies and dips.
Because of its concentrated flavor, start with a small amount and adjust to taste. You can use tamari 1:1 in recipes calling for soy sauce or Bragg Liquid Aminos, but season to taste, noting that tamari salt levels and concentration can vary a lot.
Tamari maintains its flavor well during cooking, but to preserve its aromatic complexity, try adding it toward the end of the cooking process or drizzle it over dishes right before serving.
STORING
Keep tamari in a cool, dark place away from direct sunlight. After opening, store in the refrigerator to maintain freshness and prevent oxidation. Properly stored, it can last for up to two years.
SUBSTITUTIONS
If you’re avoiding soy, coconut aminos is the best alternative — slightly sweeter and less salty, but naturally gluten- and soy-free.
If you want something milder, more umami and less “Asian”, Bragg Liquid Aminos can be used.
HEALTH BENEFITS VS CONCERNS
Tamari contains soy, which can be an allergen for some and is one of the world’s most genetically modified crops. Choosing organic, non-GMO tamari is essential to avoid glyphosate and other harmful residues.
Tamari also contains sodium, and while less salty than soy sauce, it should still be used with moderation — especially for those monitoring sodium intake.
Tamari is a middle-ground condiment — far less harsh on the body than MSG-laden or hydrolyzed soy sauces, but not a healing food either. It’s a condiment of balance and intention, to be used sparingly to bring depth and grounding to a meal.
HISTORY
Tamari’s story begins with ancient Japan, where it emerged as a byproduct of miso-making. When miso fermented in wooden barrels, a rich liquid would rise to the surface — the first tamari. This golden liquid became prized for its intense flavor and quickly became a culinary treasure.
The name “tamari” comes from the Japanese verb tamaru, meaning “to accumulate.” It reflects both the natural process of fermentation and the slow accumulation of flavor and wisdom over time.
Traditional tamari-making remains an artisanal craft, often passed down through generations. In the Alchemy kitchen, using a traditionally brewed tamari is both a nod to this heritage and a reminder that true flavor is something that takes time — the result of patience, fermentation, and nature’s transformation.
