Tamari Water

Tamari water is a liquid seasoning primarily made from fermented soybeans, water, and salt. It is a type of soy sauce, often distinguished by its richer flavor and typically being wheat-free, though some varieties may contain small amounts of wheat. It is produced through a brewing process similar to traditional soy sauce.

Manufacturers add tamari water to foods as a flavor enhancer, providing a savory, umami taste. It is commonly used in marinades, sauces, dressings, and as a seasoning in various prepared meals, particularly in Asian-inspired dishes and gluten-free products.

Tamari, as a food product, is generally recognized as safe (GRAS) by the FDA. Like all soy sauces, it is high in sodium, and excessive intake can contribute to high blood pressure, as noted by the FDA's Daily Value of 2,300 mg for sodium. JECFA and EFSA typically evaluate specific food additives, not complex food products like tamari, so they have not set an ADI for it.