, how it is made and its nutritional value
Throughout many generations, soy sauce has been a marvellous condiment that adds a delicious flavor to many different types of food. This unique seasoning has been around for thousands of years, originating fromChina and Japan. The original form of this delectable sauce was made with a concoction of fermented ingredients including soybeans, wheat and salt. Overtime, the recipe for soy sauce has seen many changes and variations throughout the world, with each region having its own unique twist. One noteworthy variation is tamari soy sauce, which has surged in popularity due to its distinct savory flavor.
Tamari is the Japanese word for “accumulated liquid” and refers to the liquid byproduct created during the fermentation process of miso paste. For hundreds of years, the Japanese have used this savory syrup, known as tamari soy sauce, as a seasoning. Unlike mainstream brands of soy sauce made with wheat, tamari sauces are usually wheat-free and are made with a combination of mashed and fermented soybeans, salt and a number of different types of bacteria, including the fungus Aspergillus oryzae.
The production process begins by soaking the soybeans and grinding them into a paste. The paste then needs to be steamed, after which the baker’s yeast and the mixture of fungi, which contain the enzyme koji, are added. These enzymes help to speed up the conversion of carbohydrates into amino acids and sugars, giving tamari its rich complexity. After this, the fermented paste is poured into tanks and left to matures for around six months, and is then strained and bottled in a food safe environment.
Factoring in its mild nutty-bitter flavor, tamari is surprisingly versatile and can be used as a dipping sauce, glaze or marinade. It’s an excellent alternative to regular soy sauces, as tamari is typically brewed with fewer fillers and additives, and is usually free of FODMAPS (Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols). Because of this, tamari sauces are lower in sodium and are typically gluten-free.
Nutritionally, tamari is of great benefit to those who must watch their sodium intake, as a mere tablespoon contains just 160 milligrams of sodium. Depending on the manufacturer, tamari also includes other minerals such as magnesium, phosphorus and calcium, all of which are essential for maintaining optimal health. Furthermore, studies have suggested that the fermented mixture may contain useful levels of antioxidants as well, which help protect the body from free radical damage and promote overall immunity.
The special fermentation qualities of tamari give it a richer taste and texture. The fermentation process also allows naturally occurring probiotics and the amino acid glutamate, which is the source of its umami flavor, to be created. Tamari has a much more balanced and mellow flavor than regular soy sauce and is perfect for many different types of cuisine.
Ultimately, tamari is a flavoring agent that adds depth of flavor and dimension to any dish it is included in. Its production following a traditional recipe gives it a unique flavor that sets it aside from traditional soy sauce varieties. Not only is it incredibly delicious, but tamari also provides numerous nutritional benefits that make it a great option for those seeking healthier alternative to traditional soy sauces.