たまり
tamari
Tamari is a Japanese-style soy sauce traditionally associated with miso fermentation, used as a seasoning, dipping sauce or cooking ingredient for savoury depth.

Tamari is a Japanese-style soy sauce traditionally made as a by-product of miso fermentation, though commercial versions vary. It is used as a seasoning, dipping sauce, or cooking ingredient to add salty, savoury depth.
It is a thin, dark brown liquid with a concentrated umami flavour. Formulations vary in ingredients and production method, and the name does not guarantee that a product is made without wheat. It is distinct from the fermented soybean paste from which some tamari is produced.
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たまり
tamari
ORGANIC TAMARI
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ORGANIC TAMARI GLUTEN-FREE SOY SAUCE
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REDUCED SODIUM TAMARI
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Product example: TAMARI (San-J International, Inc.)
Per 100 g of this specific product as recorded by USDA, per 100 g.
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Nutrition differs by formulation and brewing method; compare specific products and check whether they contain added ingredients.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Nutrition reference: USDA FoodData Central branded product — TAMARI ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .