Tamari

Tamari is a type of soy sauce that originated in Japan, known for its richer flavor and smoother, less salty taste compared to regular soy sauce. It is traditionally made through a fermentation process that involves soybeans, which are often roasted or slightly toasted, giving it a deeper umami flavor. Tamari typically contains little to no wheat, making it a suitable gluten-free option for those with sensitivities. It's commonly used in cooking, marinades, and dipping sauces to enhance savory flavors, providing a complex, well-rounded taste that complements a variety of dishes.