Tamari…definitely one of Be Well with Arielle’s Top 5 Favorite Condiments and a staple in her supermarket tours and kitchen.
Ingredients: Water, Whole Organic Soybeans, Sea Salt, Organic Grain Alcohol (to preserve freshness), Koji (to help ferment).
Tastes similar to soy sauce, but it’s less salty and wheat-free, gluten-free and made from organic whole soybeans.
You know the morning after you go to your favorite chinese restaurant or sushi joint and you feel bloated, your eyes are puffy and your rings hardly fit on your fingers? It’s probably due to the soy sauce you dipped your tuna roll in, which may be made of sugar, water, salt, caramel coloring, genetically engineered and pharmaceutically derived enzymes and preservatives. Many commercial producers of tamari soy sauce add ethyl alcohol as a preservative, while most organic tamari brands add a bit of naturally fermented grain alcohol derived from organic rice to preserve freshness.
All bottles of Tamari taste different so test out different brands and figure out the one you like the best. I like Eden Organic Tamari.
– Sprinkle Tamari on top of steamed greens. Add a touch of sesame seeds and sesame oil and voila!
– Make it into an asian-y salad condiment, dipping sauce or salad dressing. Mix Tamari, sesame oil, lemon juice, miso paste and a touch of ginger. Delish.
– Add Tamari on top of rice, quinoa or soba noodles. Also delish. Add veggies = such an easy, tasty and delicious dish.
– Add Tamari to soups, stews, and baked dishes.
– Use Tamari as a marinade for fish, chicken, tofu, vegetables and/or beef.
Fun tip: Shoyu is another alternative to soy sauce and Tamari. Shoyu and Soy Sauce contain wheat; tamari does not.
Be Salty. Be Sweet. Be Well.