Tamari Shōyu (Wheat-Free / Low-Wheat Soy Sauce)
溜醤油 (溜醤油)
Por qué hacer sourcing en Japón
Aichi Mikawa tamari is recognised heritage; original by-product of miso fermentation; gluten-free for export retail positioning.
Spec clave
Wheat 0-10% (often 0); salt 14-18%; richer umami / glutamate from longer aging; gluten-free where 0% wheat.
Producto final típico
Gluten-free retail soy-sauce, premium sushi-grade, fine-dining hospitality.
At a glance
- Proveedores listados
- —
- MOQ típico
- 10–50 L; 1–10 L specialty
- Plazo típico
- 6–14 weeks (aging-dependent)
- Regiones de origen
- Aichi (Mikawa), Mie, Gifu
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round; aging cycles 1-3 years
- Estado regulatorio en Japón
- Food product; gluten-free claim possible (soy-only); soy allergen
- Nombre japonés
- 溜醤油
- Romaji
- 溜醤油
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; gluten-free claim possible (soy-only); soy allergen |
|---|---|
| Unión Europea | Food import; gluten-free claim per EU rules; soy allergen |
| Estados Unidos | GRAS; gluten-free claim per FDA rule; soy allergen labelling |
| China | GACC; soy allergen |