How is tamari soy type sauce made?
Tamari is made by collecting the liquid which drains from miso as it ages. Miso is a fermented soybean paste which is a major component in Japanese cooking; miso appears in soups, stocks, sauces, and a wide variety of other foods. It is also made with a range of grains, yielding an array of textures, flavors, and feels. In Japan, tamari soy sauce production is focused in the Chubu region, where it is also known as miso-damari. In the West, there is a great deal of confusion surrounding tamari. This is because Japanese shoyus were originally introduced, marketed, and sold in the West as “tamari,” rather than being differentiated by type. As a result, a wide range of products were known by the “tamari” name when true tamari soy sauce was introduced. This has been especially problematic for the gluten intolerant, as tamari is naturally gluten free, but shoyu is not, since shoyu is traditionally fermented with wheat. In fact, tamari soy sauce is distinct from other types of shoyu and soy s
