Tamari Shōyu (Wheat-Free / Low-Wheat Soy Sauce)
溜醤油 (溜醤油)
Pourquoi sourcer au Japon
Aichi Mikawa tamari is recognised heritage; original by-product of miso fermentation; gluten-free for export retail positioning.
Spec clé
Wheat 0-10% (often 0); salt 14-18%; richer umami / glutamate from longer aging; gluten-free where 0% wheat.
Produit fini typique
Gluten-free retail soy-sauce, premium sushi-grade, fine-dining hospitality.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 10–50 L; 1–10 L specialty
- Délai typique
- 6–14 weeks (aging-dependent)
- Régions d'origine
- Aichi (Mikawa), Mie, Gifu
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round; aging cycles 1-3 years
- Statut réglementaire au Japon
- Food product; gluten-free claim possible (soy-only); soy allergen
- Nom japonais
- 溜醤油
- Romaji
- 溜醤油
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; gluten-free claim possible (soy-only); soy allergen |
|---|---|
| Union européenne | Food import; gluten-free claim per EU rules; soy allergen |
| États-Unis | GRAS; gluten-free claim per FDA rule; soy allergen labelling |
| Chine | GACC; soy allergen |