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Source
Not animal-derived
Allergen
No
Role in food
Tamari is used as a seasoning and flavoring agent in a wide variety of …
What it is
Tamari is a Japanese sauce similar to soy sauce, but traditionally made with only soybeans and salt, rather than soybeans and wheat. It is a byproduct of miso production. Tamari has a richer, less salty, and more complex flavor than standard soy sauce.
Why it's used
Tamari is used as a seasoning and flavoring agent in a wide variety of dishes, including marinades, stir-fries, dips, and sauces. Its savory, umami flavor enhances the taste of foods. It is often chosen by those avoiding gluten due to its wheat-free nature.
Health notes
Tamari is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Like soy sauce, it is high in sodium, and high sodium intake is linked to increased blood pressure in some individuals. The WHO/IARC has classified processed meats as carcinogenic, but this classification does not apply to soy products like tamari. JECFA has evaluated soy sauce and set an acceptable daily intake.
Allergen info
Tamari is derived from soybeans, which are one of the 9 FDA major allergens. It is typically gluten-free, unlike traditional soy sauce which contains wheat.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.