Why Use Tamari Sauce
Tamari sauce is a liquid condiment that has a thicker consistency and is popular for its smooth flavor. And is a very important ingredient in Asian cuisine for its versatility.
Moreover, in recent years it has gained popularity as an umami gluten-free dipping sauce that will add extra nutrients to your food. Made from soybean and wheat using a Japanese fungus known as Koji and Moromi.
Usage of Tamari Sauce
Furthermore in comparison to soy sauce, Tamari has a less salty flavor, and richer depth of texture. Hence making it sauce that is popular for dipping sashimi or sushi without overwhelming the taste of the fish.
Besides using it as a dipping sauce in Chinese/Japanese restaurants. Additionally this sauce can be added to soups, stir-fries, marinades and as seasoning for nuts like almonds.
However, it has been a popular choice as a flavor addition to vegetarian and vegan diet for its “meaty” umami taste. Which is the savory taste found in cooked mushroom and beef.
Tamari Sauce Good Or Bad
Meanwhile this premium Soy Sauce substitute contains 30% more protein than soy sauce. Furthermore it is rich in Vitamin B3, manganese, and tryptophan, Riboflavin, B6 beyond just as an aid for digestion.
Further along, Tamari is found to have anti-carcinogenic effects that can reduce abnormal growth of certain tumors(source).
Also there’s a natural compound in Tamari that has anti-inflammatory properties that will ease arthritis and aid joints called hyaluronic acid.
And the ingredient tryptophan in the sauce is an important part of health. Since its responsible for growth in children and contributes to stable sleeping patterns as well as controlling mood swings(source)
Besides just the health benefits, Tamari can really add another layer of flavor complexity to your everyday meal. Only a small amount is needed to give such a nutritional component.
Does Tamari Sauce Have MSG?
For individuals that are on restricted diets such as paleo or keto diet, one huge challenge is finding ingredients that contain natural ingredients and no MSG.
However, this cannot be avoided for Tamari, because it is created naturally during the fermentation process. Even though the Tamari may be from organic resources, it is still made from soybeans.
What is the problem?
Well, when soybeans break down, it produces an important compound: polypeptide chain. Which is simply a bunch of amino acids that are tied together to form a block of protein.
Along with these amino acids is glutamic acid which will then interact with salt in the soybean mixture. Hence through this natural fermentation process will create monosodium glutamate or popularly known as MSG.
But this is not only found in Tamari, it can also be found in cheese, soups, processed meat, tomato, and mushrooms.
Tamari Sauce Ingredients
Firstly, Tamari is from miso soybean paste that is used and later drained to create the sauce. Along with containing no wheat or some wheat depending on the brand.
Following, many Tamari brands also have about 0.1%-2% natural alcohol to prevent growth of yeast. So there’s no possibility of intoxication due to the small quantity. Besides preventing yeast growth, alcohol is also a preservative.
Comparatively, Tamari sauce contains way more sodium content than coconut aminos as a sushi roll condiment. Since many Tamari brand sauce contains about an average of 1000mg of sodium in one tablespoon. So it’s not the best low-sodium soy sauce alternative.
Lastly, even though Tamari sauce has high amounts of sodium, it contains no added sugar. Generally in organic brands where there’s no additional flavoring, also there’s no sugar .
Is tamari sauce spicy?
Tamari sauce is a soy sauce alternative that has more of a salty texture. But it does have a spicy edge if it is added with sushi wasabi(horseradish). Which can really give it some burning sensation.
In comparison to the flavor of soy sauce, Tamari tastes more milder and has a nuance depth. Whereas soy sauce can have a sharp flavoring to it.
Tamari Sauce Comparison
Difference to Ponzu
Firstly, ponzu is similar as a soy sauce substitute. But it is from citrus and is less salty than Tamari. Along with a little delicate sweet flavoring from the citrus that is not found in Tamari Sauce.
Moreover, in Chinese cuisine ponzu is primarily as a dipping sauce for dumplings, grilled meats, and dim sum. And not only from citrus, it is from vinegar, dash, and soy sauce.
Sometimes people also add orange or lemon juice to lessen the citrus flavoring.Further along ponzu is responsible for adding more flavor and balance to the soy.
Tamari Sauce VS Teriyaki
Even though they are both of very similar ingredients, Teriyaki is made with more sugar, vinegar, along with many other spices. Furthermore, Teriyaki can be more of a thicker texture than the usual soy alternatives.
Also Teriyaki is made from sake and ginger besides soy sauce. In comparison to Tamari Sauce, Teriyaki has a higher amount of sugar, about 2 grams per tablespoon.
Also Teriyaki sauce is found to have lower sodium content than Tamari Sauce. For most brands it has around 400–600mg of sodium per tablespoon.
Furthermore for its flavor, Teriyaki is more specialized for being utilized as a sauce for BBQ, salmon, chicken. So less as a dip and condiment and more as a cooking sauce.
Is Tamari Sauce Same As Liquid Aminos?
In comparison to Tamari Sauce, Liquid Aminos is slightly sweeter and milder. And although they are both very similar in taste to soy sauce. But from a totally different fermenting process and materials.
Firstly, liquid aminos is made from fermenting coconut sap with acidic solution which will then break things down into amino acids.
And generally a bottle of liquid aminos contains 16–17 essential and non-essential aminos acids from soy protein. Hence making it unique as health substitute to vegan and vegetarians for providing the aminos acids that are necessary for human growth.
However, despite all these benefits it isn’t the best sauce for everybody. Since many individuals can’t properly digest coconut, there’s a high chance it will cause stomach aches.
Difference to Tamarind
Tamarind is from a fruit that comes from the tamarind tree which is inside these seed pods. And is commonly used as an additive for cooking, for its sweet and sour taste.
Compared to the Tamari Sauce, Tamarind is more ample in health benefits such as vitamin C, potassium, magnesium, and calcium.
Further difference comes from their origin, from which the Tamarind belongs to the legume family and originates from Africa. Where it is grown now in tropical places such as India, Asia, and the West Indies.
Besides that is the way they are produced. Since instead of being fermented like Tamari, Tamarinds are crushed into a paste substance that is then stored in a cold and dry place. Which can then be refrigerated up to 3–4 months in the fridge.
Refrigerating
First of all, in terms of refrigeration it is best that Tamari sauce is used within 1–3 months after opening. Although refrigerating is not required, it will definitely make it taste much longer.
For my own home, sauces and other ingredients are not commonly stored because it is frequently used in cooking. Therefore it’s more efficient to have it right by the side.
However, if you don’t use your sauce for about a month you start to notice changes in the flavor. Because it is starting to lose freshness as soon as it is opened. Hence refrigeration will keep the flavor for a longer period.
What refrigeration can do is to slow the fermentation of the sauce. But generally it is not convenient for many people to store it in the fridge. Especially when the bottle of Tamari sauce is too big to even fit in your fridge.
