Tamari Sauce for Sushi: The Definitive Guide 

Tamari Sauce made from fermented soybeans is vegan and gluten. Also containing many
nutrients and adds a wonderful flavor to your every meal.

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 can not 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 ​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 it has no sugar in organic brands 
where there’s no additional flavoring. 

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 usually 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 m
​ ade 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 Tamari sauce is too big to even fit in your fridge.