On the surface, tamari seems quite similar to soy sauce. However, tamari is a Japanese sauce which is a byproduct of fermenting soybeans to make miso. It generally is darker in colour, stronger tasting, and has less salt than Chinese soy sauces. Amano ages their tamari for up to a year, resulting in a delicate finishing taste. This wheat-free tamari is excellent in any recipe that calls for soy sauce - salad dressings, marinades, sauces, and to dip sushi and gyoza.
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Ingredients: Water, soy beans, salt, brewing starter (aspergillus oryzae), alcohol.