Herbs & Spices · per 100g
A thick, dark Japanese condiment produced as a byproduct of miso fermentation, tamari offers a deep umami profile and rich viscosity while serving as a wheat-free alternative to standard soy sauce.
Chloride, Sodium
Iron, Niacin
Magnesium, Niacin
Magnesium, Potassium
Nutritional summary
Interesting fact
Unlike traditional soy sauce which is a 50/50 blend of soy and wheat, tamari originated as the liquid runoff from the pressing of miso paste.
Standout nutrients
Chloride
Sodium
Magnesium
Iron
Seasonality
Not available
Diet
Sustainability
Soy-based products generally have a lower carbon footprint than animal proteins, though land use for soy is a consideration.
Storage
Refrigerate After Opening
1–3 months
To best preserve flavor and quality
Cool Dark Place
1–2 years
Unopened, away from direct sunlight and heat
Flavour
Harmonized from 5 validated sources
Claim citations
4