What is Tamari Soy Sauce?

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Tamari Soy Sauce is a naturally fermented Japanese-style shoyu. Many food historians largely agree that Tamari Soy Sauce is the authentic soy sauce. It is made from a particular variety of soybean scientifically known as Glycine max. The sauce is traditionally rich and dark brown in colour. It is thicker than regular soy sauce. It has a smooth, well-balanced rich salty flavor which blends perfectly with different spices. Tamari Soy Sauce is produced by aging fermented soy beans paste (miso)in brine solution for at least 18 months. It is gluten free. Hence it is most favored by those allergic to wheat. Moreover, Tamari Soy Sauce makes an excellent seasoning for both ethnic and natural foods. Nowadays, reduced sodium Tamari Soy Sauce is  available at the supermarkets and speciality health food stores across the globe.

What is the History behind Tamari Soy Sauce?

Chinese invented soy sauce during the Kamakura period of 1192-1333 and have been using it as a condiment for more than 2,500 years. In the 7th century, the Buddhist monks introduced soya sauce in Japan. Tamari is a Japanese word derived from the verb "tamaru" that broadly means "to accumulate”. It refers to the fact that originally tamari was a by-product generated during the miso fermentation process. Today, Japan is the top producer of Tamari Soy Sauce. In Japan, it is majorly produced in the Chubu region, where it is called miso-damari.

How is Tamari Soy Sauce made?

In the fall, organic soybeans are soaked in wooden casks. The next morning, swollen beans are boiled. Mushy beans are mashed into tiny balls known as miso dama. A mixture of Aspergillus spores and roasted barley flour (natural preservative) are dusted over miso dama. This mixture is allowed to incubate for about 3 days. Later, pale yellow fluffy balls (koji) are removed from the incubator. They are laid on bamboo mats to dry for two weeks. Dried koji is mixed with concentrated brine solution and mashed into a thick paste called moromi. This paste is placed in 10 foot tall cedar vats to ferment. During the long aging process, the Aspergillus culture and naturally occurring microorganisms (such as yeasts and bacteria), slowly break down the proteins, complex carbohydrates, and oils of the soya paste. It gets converted into aromatic alcohol, fatty acids, sugars, and flavorful amino acids. Mature fermented moromi is then pressed to extract its dark liquid. This liquid is a mixture of tamari and crude soy oil. The oil is removed from the surface. Finally, the Tamari Soya Sauce is ready for bottling. The entire process takes approximately 18 months.

How is Tamari used in Cooking?

• Tamari Soy Sauce can be used as a seasoning while sautéing vegetables.
• Baked tofu, chicken or tempeh can be marinated by combining Tamari Soy Sauce, ginger and garlic. 
• It can be used as a substitute for table salt.
• In Japan, brown rice is always garnished with sesame seeds, Tamari Soy Sauce and strips of nori.

What are the nutrients in Tamari Soy Sauce?

• Tamari Soy Sauce is a good source of protein, vitamin B3, manganese, vitamin B6, magnesium, copper, iron, and phosphorus. This Soy Sauce helps in the synthesis of superoxide dismutase, a potent antioxidant enzyme. This enzyme fights the free radicals that damages DNA and cell membranes.
• It  is very low in saturated fat and contains no cholesterol. Tamari decreases triglyceride levels and increases the HDL levels. 
•  Per tablespoon (18 gram) serving of Tamari Soy Sauce provides 9.4% RDA of tryptophan, 3.8% RDA of protein, 3.6% RDA of vitamin B3, 1.50% RDA of vitamin B6, and 0.82% RDA of folate. Regular intake boosts general health of digestive system, skin, and nerves.
• One tablespoon serving meets 0.33% RDA of carbohydrates, 0.60% of dietary fiber.0.36% RDA of calcium, 4.5% RDA of manganese, 2.34% RDA of phosphorus, 1.09% RDA of potassium, 0.21% RDA of selenium, 41.90% RDA of sodium, 0.60% RDA of zinc, 2.33% RDA of iron, and 1.80% RDA of magnesium. It is an excellent seasoning option for those on a gluten free diet.

• Tamari Soy Sauce has strong antioxidant and anti-cancer properties due to the high concentration of "brown pigment".

Does  Tamari Soy Sauce  have any Side effects?

• Tamari Soy Sauce is high in sodium. So if a person suffers from high blood pressure, he or she should avoid Tamari Soy Sauce.
• Over-consumption of  Tamari Soy Sauce can cause fatal stroke or heart attack.

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