Helping gluten-free sushi lovers find the best gluten-free tamari out there.
As a gluten-free sushi lover, it can be nearly impossible to find fun and unique gluten-free soy sauce. We have been on a quest to find the best gluten free soy sauce, and are excited to share our findings with you below.
Before we dive in, here are some helpful definitions to keep in mind.
DEFINITIONS
Soy Sauce: A fermented condiment made from soybeans and wheat.
Tamari: a soy sauce-like product that originated as a by-product of making miso. Traditionally, tamari is made with only soybeans and no wheat; however, sometimes wheat is later added in by manufacturers.
Shoyu: simply the name for the Japanese-style soy sauce
Usukuchi: Light soy sauce. The "light" refers to the color, and not the taste, however. Light soy sauce typically has a higher sodium concentration.
Koikuchi: Dark Soy sauce. This is the typical soy sauce many have on hand. It has a longer fermentation process, lending to a very aromatic product.
THE LIST
San-J Tamari
Best for: marinades, dressings, and sauces
This brand has been in our household for over twenty two years. It is one of the original gluten-free marketed soy sauces. It is light, goes with everything, and above all, extremely affordable and easy to find in your local grocery store. I always have a huge jug of this in my fridge for any and all marinating and other cooking needs.
Purchase from Amazon below:
Yamasa Organic Tamari
Best for: Multipurpose
Much like San-J, I use Yamasa as a countertop staple for many of my dishes. It has cute, easy-pour packaging and is rather affordable to stock up on. This soy sauce is clean and easy and goes well with everything.
Ito Shoten Denemon Shoyu
Best for: dipping and drizzling on top of dishes
One of my absolute favorite soy sauces for ANYTHING sushi. I make sashimi dipping sauces from it or drizzle it on top of handrolls.
Minamigura Premium Tamari Shoyu Gin Warabeuta
Best for: dipping and drizzling on top of dishes
While Ito Shoten has always been my favorite "splurge" or "fancy" dipping soy sauce, after trying Minamigura's aged shoyu, I may have to do some reordering.
This old-fashioned soy sauce has been slowly aged for 3 years in 145-year-old wooden kioke barrels, and you can actually tell. With a water-to-soybeans ratio of just 1/3, this shoyu is full of umami and viscosity, a quick indicator of its quality.
Momofuku Tamari
Best for: Poke or rice bowls
I have been so excited to try this newer addition to the Momofuku brand. After seeing it pop up in Foxtrot around town, I finally grabbed a bottle. Momofuku branding boasts their tamari as a "restaurant-grade version" of the staple tamari you can find in the grocery store, steeped with konbu to unlock additional flavor. I noted flavors as "surprisingly oaky" and having "more depth than expected." You can buy on Amazon below or most Whole Foods or Foxtrots.
Tomizu Tamari Shoyu Nagara
Best for: Grilled meat, fish, vegetables, or for dipping sashimi.
This tamari has a richer and deeper flavor than traditional dark soy sauce (remember dark just refers to the color, not the flavor profile).
Handa Tamari Shoyu
Best for: Bland, unsalted dishes needing a kick
This soy sauce had a slightly bitter taste to it and seemed the saltiest. While it is not my favorite on its own, it would make a great complimentary flavor pairing with many dishes needing a kick to them.
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