Food · Fermented seasonings

Tamari Soy Sauce

たまり醤油 (Tamari shōyu)

Also known as: Tamari, Tamari Shōyu, Whole-Soybean Soy Sauce

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At a glance

Category	Food
Japanese labeling name	たまりしょうゆ
Common Japanese notations	たまり醤油, 溜まり醤油, 溜醤油
Origin	Fermented (almost entirely soybeans, with little or no wheat; salt; water)
Typical functions	Concentrated umami soy sauce, Gluten-free alternative to koikuchi (when wheat-free), Premium dipping and finishing sauce
Regulatory status in Japan	Standardized under the JAS standard for soy sauce. Approximately 1–2% of total Japanese soy sauce production. Production is concentrated in central Japan, particularly Aichi (Hatchō / Okazaki area), Mie, and Gifu.

Tamari shōyu (たまり醤油) is a soy sauce made almost entirely from soybeans, with little or no wheat. It originated as the liquid that pooled ("tamaru" 溜まる, to accumulate) on top of fermenting Hatchō miso (mame miso) — a traditional fermentation centered on Aichi Prefecture's Okazaki area. Modern tamari is brewed as a soy sauce in its own right but retains the same wheat-free or low-wheat character. Its near-absence of wheat makes tamari the basis of most gluten-free Japanese soy sauce positioning in export markets.

Classification

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Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Sashimi and sushi dipping soy sauce
Gluten-free Japanese seasoning (export)
Premium finishing sauce

What it is

Tamari is brewed primarily from cooked soybeans inoculated with Aspergillus oryzae (or A. sojae) koji, mixed with brine to form moromi, and fermented over an extended period before pressing. Traditional tamari recipes use no wheat; some commercial recipes include a small percentage of wheat (under 10%) for processing reasons. JAS-classified tamari is permitted with a wheat content lower than koikuchi but the threshold for 'gluten-free' on export labels typically requires verification of zero or trace wheat per supplier specification.

The fermentation is typically 1–3 years for traditional Aichi-region tamari, considerably longer than mass-produced koikuchi. The resulting product is darker, thicker, and richer in umami than koikuchi, with a more concentrated soybean character.

Tamari production is historically and culturally tied to the Hatchō miso tradition of Okazaki, Aichi — many Aichi-area soy sauce breweries also produce mame miso. Mie and Gifu Prefectures are the other significant production areas.

Typical uses in Japanese products

Traditionally, tamari is the standard dipping sauce for sashimi and sushi in central Japan (Chubu region), valued for its concentrated umami that complements raw fish without overwhelming it.

Internationally, tamari is the principal Japanese soy sauce category marketed to gluten-free and health-conscious consumers. Buyer specifications should always verify wheat content per producer rather than assuming all tamari is gluten-free.

In OEM, tamari is used for premium dipping-sauce finished products, certain teriyaki-style glazes where richer color and flavor are wanted, and as a finishing element in restaurant-grade sauces.

Regulatory classification in Japan

Tamari is one of the five JAS-defined soy sauce varieties (alongside koikuchi, usukuchi, saishikomi, and shiro) under the Japanese Agricultural Standard for soy sauce.

Tamari's compositional standard specifies higher total nitrogen content (umami compounds) than koikuchi, reflecting the concentrated soybean fermentation.

Allergens: soy must always be declared. Wheat declaration depends on whether wheat is present in the specific recipe — buyers requiring strict gluten-free positioning should request producer certification.

Regulatory classification in other markets

EU	Imported as a fermented soy sauce. Wheat-free tamari can be marketed as gluten-free if it meets the EU threshold (gluten content below 20 mg/kg per Regulation (EC) No 41/2009). Producer-side verification required.
USA	Tamari that meets the FDA gluten-free threshold (less than 20 ppm gluten) can be labeled gluten-free per 21 CFR 101.91. Many tamari export products are sold under gluten-free positioning in the US natural-foods category.
China	Imported under GACC rules for fermented condiments. Less culturally established than koikuchi in Chinese retail.
Korea	Imported as a fermented soy sauce; specialty category rather than mainstream retail.

Example products

Example finished products will be added after verification of wheat content and gluten-free certification status per producer.

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From the same origin

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FAQ for OEM buyers

Q. Is all tamari soy sauce gluten-free?

No — not all tamari is wheat-free. Traditional Aichi-area tamari is brewed entirely from soybeans (no wheat), but some commercial tamari recipes include a small wheat percentage (under 10%). Buyers seeking gluten-free positioning should always request producer certification confirming gluten content below the destination market's threshold (20 mg/kg in the EU and US, 20 ppm for FDA gluten-free labeling).

Sources · Last reviewed: 2026-04-28

JAS standard for soy sauce — tamari compositional specifications
FDA gluten-free labeling regulation 21 CFR 101.91

Q. Why is tamari richer in umami than koikuchi?

Tamari is brewed almost entirely from soybeans (versus the 50:50 soybean–wheat ratio of koikuchi). Soybeans contribute most of the amino-acid umami compounds in soy sauce; the wheat in koikuchi contributes aromatic and sweet notes from sugars but less umami. Combined with longer fermentation (often 1–3 years), tamari concentrates total nitrogen and free amino acids, producing a richer umami profile per volume.