Tamari facts for kids

Tamari is a special type of Japanese soy sauce. It's known for being a bit milder and less salty than many other soy sauces you might find. It also has a richer flavor because it's made with more fermented soybeans.

What is Tamari?

Tamari is a popular seasoning from Japan. It adds a delicious, savory taste, called umami, to many dishes. While it looks like regular soy sauce, Tamari has its own unique qualities. It's often thicker and has a darker color.

How is Tamari Made?

Making Tamari is a careful process that takes time. It starts with soybeans, water, and salt. Sometimes, a small amount of grain, like barley, is used, but often Tamari is made with 100% soybeans.

Fermentation Fun!

The key to Tamari's flavor is fermentation. This is a natural process where tiny helpful organisms, like molds and yeasts, break down the ingredients. For Tamari, the soybeans are mixed with a special mold called koji. This mixture then sits in large vats for many months, sometimes even a year or more! During this time, the flavors develop and become rich and complex.

Tamari vs. Other Soy Sauces

You might wonder how Tamari is different from other soy sauces. Most regular soy sauces are made with a mix of soybeans and wheat. Tamari, however, often contains little to no wheat. This means it can be a great choice for people who need to avoid gluten. Because it has less wheat, Tamari often has a smoother, less sharp taste than other soy sauces. It also tends to be less salty, even though it has a deep flavor.

How Do People Use Tamari?

Tamari is a very versatile ingredient in the kitchen. People use it in many ways:

• As a dipping sauce for sushi or sashimi.
• To flavor stir-fries, soups, and marinades.
• In salad dressings to add a savory kick.
• As a seasoning for vegetables, rice, or noodles.

Its rich flavor makes it a favorite for adding depth to both Japanese and international dishes.