Tamari is a soy sauce made from fermented soybeans that is traditionally a byproduct of miso paste. The umami-rich liquid that seems out from miso during the fermentation process is collected and bottled as tamari. This tradtional Japanese-style soy sauce is darker, less salty, and stronger in umami taste than conventional soy sauces.
Uses: Tamari makes for a fantastic addition to sauces, marinades, and dips. The rich umami flavor will improve many dishes.