About "Tamari Soy Sauce", a strong ally for people with wheat allergies ~ Nutritionist's Column Vol.109

What is Tamari soy sauce?

Tamari soy sauce is a traditional Japanese seasoning made primarily from soybeans, with small amounts of wheat and salt, and is a type of soy sauce that is slowly aged in barrels.
It is made differently from regular soy sauce, and is characterised by its mellow, deep flavour.
It also has a deep color and is widely used mainly in the Kansai region, where it can add richness and flavor to dishes.

Manufacturing process of gluten-free tamari soy sauce

In the production of regular tamari soy sauce, wheat is often used as the koji.
However, tamari soy sauce, which has been gaining attention in recent years, is gluten-free and does not contain any wheat, making it very popular with people with wheat allergies and tourists overseas.

Gluten-free tamari soy sauce is made without wheat, using only soybeans and salt.
The general manufacturing process is as follows:
*The manufacturing process may vary depending on the product and manufacturer, so be sure to check the product details.

1. Selection of raw materials
Soybeans are the primary ingredient, with rice and other grains sometimes used as substitutes for wheat.

2. Making the brew
The brewing liquid is prepared by extracting soybeans and other ingredients.
It contains amino acids and sugars that develop flavours and aromas during the fermentation process.

3. Fermentation
Koji is added to the brewing liquid to promote fermentation.
Koji contains yeast and lactic acid bacteria, which ferment the brewing liquid and create the characteristic flavor and color of soy sauce.

4. Aging
After fermentation, maturation takes place.
It is then placed in a barrel and allowed to mature slowly over time.
This process develops a deep flavour.

5. Filtration and seasoning adjustment
After the aging process is complete, the soy sauce is filtered and the seasoning adjusted if necessary.
This allows you to adjust the final flavor and salt level.

6.Product Inspection
Products are inspected under quality control to ensure safety and quality.
Adequate measures are generally taken to ensure that products are gluten-free.

This manufacturing process produces "gluten-free tamari soy sauce," which is made without using any wheat.

The difference between regular tamari soy sauce and gluten-free tamari soy sauce

We compared regular tamari soy sauce with wheat-free tamari soy sauce.

Gluten-free tamari soy sauce has a richer flavor than regular tamari soy sauce, so it goes well with dishes such as simmered dishes and hot pots.
This seasoning is also recommended for those who are not allergic to wheat but would like to reduce their wheat intake.
There are products from a variety of manufacturers, so if you're interested, why not check them out?

Purchase GRØN here .

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Nutritionist, Food Education Instructor, Food 6th Industrialization Producer Level 4
Ayako Ishihara

A nutritional advisor in the healthcare field and an agribusiness professional.
She is involved in a variety of activities specializing in the fields of beauty and health, including giving lectures to Miss World Japan candidates.

With the philosophy of "enriching the mind and body through food and realizing a vibrant society where people and communities are connected," he founded i-Field Co., Ltd. in 2013 and serves as its representative.
He is a core member of the food team for "DINING OUT," which opens outdoor restaurants in various regions, and also participates in fashion brand projects.
She is also involved in the promotion of local ingredients, product development and production specializing in "health" and "beauty," branding, concept design, food hygiene, sales promotion, training planning and management, etc. She is in charge of nutritional supervision for GRØN's product development, proposing ways to incorporate them more effectively into consumer health.

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