Tamari Shoyu is a traditional Japanese soy sauce known for its rich, umami flavor and thicker consistency compared to regular soy sauce. Originating as a byproduct of miso paste production, tamari is made primarily from fermented soybeans with little to no wheat, making it a suitable option for those following a gluten-free diet
Key Features:
Flavor Profile: Tamari offers a deep, savory taste with a well-rounded umami character.
Gluten-Free: Traditional tamari contains little to no wheat, catering to gluten-sensitive individuals
Culinary Uses: Ideal for dipping sauces, marinades, stir-fries, and as a seasoning for various dishes.
Texture
