Tamari

Tamari is a traditional Japanese soy sauce made primarily from soybeans and known for its full, rich flavor.

Historically, Tamari first appears in documents from the 16th century. It was originally produced by soaking soybeans and then steaming or boiling them. The beans were formed into miso balls, on which naturally occurring kōji molds would settle. As edible miso fermented, a liquid formed: Tamari. This liquid was skimmed off and used as a liquid seasoning. The process did not involve alcohol fermentation and was prone to contamination by other microorganisms, including Nattō bacteria, which made it difficult to obtain a clear liquid.

With the establishment of the Edo shogunate in the 17th century and the rapid population growth of Edo, now Tokyo, demand for seasonings increased. Tamari from the Kansai region was transported to Edo in large quantities along with products such as sake and oil, which helped spread its use and increase its popularity.

Over time, soy sauce production evolved. Building on traditional Tamari production, new methods were introduced that included alcohol fermentation and made it possible to use wheat. This led to the development of the “regular” soy sauce known today, which is clearer and keeps longer.

The term “Tamari” is derived from the Japanese verb “tamaru” 溜まる, meaning “to accumulate” or “to collect.” This refers to the production process in which Tamari arises as a byproduct of making miso paste. As soybeans ferment for miso, a liquid collects at the bottom of the container. That liquid is Tamari.