Tamari Shoyu Sauce
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What it is
Tamari shoyu sauce is a type of soy sauce made primarily from fermented soybeans. Unlike traditional shoyu (Japanese soy sauce), tamari often contains little to no wheat, giving it a slightly thicker consistency and a richer, less salty flavor. It is produced by fermenting soybeans, water, and salt, sometimes with a small amount of grain.
Why it's used
Manufacturers add tamari shoyu sauce to foods primarily as a flavoring agent, providing a savory, umami taste. It is commonly used in marinades, dressings, stir-fries, and as a dipping sauce. It is also found in various packaged snacks, such as popcorn, nuts, and pre-packaged vegetable kits, to enhance their flavor profile.
Health notes
Tamari shoyu sauce is generally recognized as safe (GRAS) as a food ingredient by the FDA. The primary health consideration is its sodium content, which can be high; the FDA Daily Value for sodium is 2,300 mg. As a common food ingredient, tamari shoyu sauce itself is not typically evaluated by international bodies like JECFA or EFSA as a specific food additive.
Allergen info
Tamari shoyu sauce is derived from soybeans, which is one of the nine major FDA allergens. While tamari is often gluten-free, some varieties may contain small amounts of wheat, so individuals with gluten sensitivities should check product labels.