Tamari

Tamari soy sauce is gluten-free. This is because black soya tamari is made without wheat. Tamari sauce has a simple composition: water, a grain and salt. Tamari soy sauce generally has a richer flavour, a thicker texture and a darker colour. In terms of taste, tamari sauce is less salty. Tamari soy sauce, of Japanese origin, is distinguished by its liquid texture, its dark brown colour and its salty, slightly spiced flavour. It is often compared to traditional soy sauce, of Chinese origin, as they share a similar production process: the fermentation of soya beans. However, the essential difference lies in their composition. Unlike classic soy sauce, which contains grains such as wheat to soften its flavour, tamari soy sauce is a gluten-free condiment made from fermented soya beans, water and salt. Its gluten-free nature makes it ideal for people who are intolerant or who wish to reduce their gluten intake. However, some manufacturers add a small amount of wheat, which is why it is important to check the label before purchasing.

In addition to its gustatory qualities, tamari soy sauce is also beneficial for health. It fits perfectly into various dietary lifestyles, whether vegetarian, vegan or gluten-free.

Discover Nishikidôri's tamari soy sauce, a soy sauce born from ancestral Japanese craftsmanship. Unlike classic soy sauces, Tamari stands out through its traditional production using fermented soya beans, with no added wheat, giving it a denser texture and an intense, well-balanced flavour. Our tamari soy sauces are guaranteed free from additives, colourings, preservatives and flavour enhancers. Their powerful umami elevates your dishes by adding depth and authenticity, while respecting the original flavours of the ingredients. White tamari soy sauces are made from wheat, salt and water. They therefore contain gluten. They are favoured by cooks because they do not significantly colour sauces and broths. They are generally saltier than tamari soy sauces.