All you need to know about tamari sauce :

There are two types of tamari sauce: black, made from soybeans, and white, made from wheat.

Black tamari, gluten-free soy sauce

Tamari soy sauce is gluten-free. This is because black soy tamari is made without wheat.

Tamari sauce has a simple composition: water, grain, and salt. Tamari soy sauce generally has a richer flavor, thicker texture, and darker color. Tamari sauce is less salty in taste.

Tamari soy sauce, which originated in Japan, is distinguished by its liquid texture, dark brown color, and salty, slightly spicy taste. It is often compared to traditional soy sauce, which originated in China, because they share a similar manufacturing process: the fermentation of soybeans. However, the essential difference lies in their composition.

Unlike classic soy sauce, which contains grains such as wheat to soften its taste, tamari soy sauce is a gluten-free condiment made from fermented soybeans, water, and salt. Its gluten-free nature makes it ideal for people who are intolerant or wish to reduce their gluten intake. However, some manufacturers add a small amount of wheat, so it is important to check the label before purchasing.

The benefits of tamari sauce: a condiment not to be overlooked

In addition to its taste, tamari soy sauce is also beneficial to health. It fits perfectly into various diets, whether vegetarian, vegan, or gluten-free. Tamari soy sauce: uncompromising Japanese authenticity at Nishikidôri Discover Nishikidôri's tamari soy sauce, a soy sauce made using traditional Japanese methods. Unlike conventional soy sauces, Tamari is made using a traditional process based on fermented soybeans, without the addition of wheat, giving it a denser texture and an intense, balanced flavor.

Our tamari soy sauces are guaranteed free of additives, colorings, preservatives, and flavor enhancers. Their powerful umami flavor enhances your dishes by adding depth and authenticity, while respecting the original flavors of the ingredients.

White tamari soy sauces are made from wheat, salt, and water. They therefore contain gluten. They are popular with chefs because they do not significantly color sauces and broths. They are generally saltier than tamari soy sauces.