Super source
Sugars
4.70 g · 9% DV target
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.
Tamari is a Japanese-style soy sauce traditionally produced without wheat, making it a common alternative for those following gluten-free diets .7
Because it is a fermented soy product, tamari is often included in macrobiotic and Mediterranean-style dietary patterns that emphasize plant-based proteins like miso, tofu, and legumes .25
As a concentrated condiment, tamari contains significant levels of sodium and chloride, which are the primary minerals contributing to its flavor profile and impact on daily intake.
While tamari is derived from soy, which contains isoflavones (plant compounds) linked in systematic reviews to improved arterial stiffness and blood pressure regulation, it is typically consumed in small quantities as a seasoning .10
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
4.70 g · 9% DV target
2.50 mg · 16% DV target
57.0 mg · 14% DV target
5530 mg · 240% DV target
Not a benefit — best kept low
Seasonality has not been estimated for this ingredient yet.
To best preserve flavor and quality
Unopened, away from direct sunlight and heat
Soy-based products generally have a lower carbon footprint than animal proteins, though land use for soy is a consideration.
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.