Tamari Shōyu (Wheat-Free / Low-Wheat Soy Sauce)
溜醤油 (溜醤油)
Why source from Japan
Aichi Mikawa tamari is recognised heritage; original by-product of miso fermentation; gluten-free for export retail positioning.
Key spec
Wheat 0-10% (often 0); salt 14-18%; richer umami / glutamate from longer aging; gluten-free where 0% wheat.
Typical end-product
Gluten-free retail soy-sauce, premium sushi-grade, fine-dining hospitality.
At a glance
- Suppliers listed
- Phase 1 onboarding in progress
- Typical MOQ
- 10–50 L; 1–10 L specialty
- Typical lead time
- 6–14 weeks (aging-dependent)
- Regions of origin
- Aichi (Mikawa), Mie, Gifu
- Category
- Food ingredients
- Harvest season
- Year-round; aging cycles 1-3 years
- Japan regulatory status
- Food product; gluten-free claim possible (soy-only); soy allergen
- Japanese name
- 溜醤油
- Romaji
- 溜醤油
About this ingredient
Heritage Japanese soy sauce variant — primarily soybean (often 100%, with no wheat or only minor wheat content), originally a by-product of miso production (the 'tamari' liquid that pools). Aichi and Mie are the heritage producers; Sanshu Mikawa Tamari (Aichi) is the recognised premium grade. The wheat-free version is the de-facto gluten-free shōyu category, increasingly export-relevant. Distinct from existing shōyu entries; Yamaroku and Kakukyu (existing) produce kioke-aged tamari.
Regulatory status
| Japan | Food product; gluten-free claim possible (soy-only); soy allergen |
|---|---|
| EU | Food import; gluten-free claim per EU rules; soy allergen |
| United States | GRAS; gluten-free claim per FDA rule; soy allergen labelling |
| China | GACC; soy allergen |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Tamari Shōyu (Wheat-Free / Low-Wheat Soy Sauce) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Phase 1 manufacturer onboarding is in progress. If you are actively sourcing this ingredient and would like to be introduced to candidate Japanese producers, send an inquiry and our team will return with options.
Disclaimer
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Last updated: 2026-05-05