TAMARI VS SOY SAUCE: WHY JAPANESE RESTAURANTS USE TAMARI What is Tamari sauce? Let's take a look

Tamari sauce is probably the sauce you'll see most used with sushi Best known as the Japanese version of soy sauce, but is vastly different from its Chinese analog. Check out my favorite tamari sauce here: https://amzn.to/3rMBt3Z (if you buy something through this link, I might earn a commission at no extra cost to you. It's how I support the channel) Check out the sauce here on my blog: https://www.bitemybun.com/top-3-sushi-sauces-you-must-try/ If you like Japanese food, you should get our free recipe quick guide, it's the ultimate EASY quick guide with our favorite recipes: https://www.bitemybun.com/free-japanese-cookbook/ The tamari sauce is fermented with less wheat which causes it to have a less salty flavor and thicker consistency. In this video: 00:00 What is Tamari sauce? 00:33 Gluten-Free Soy Sauce 01:06 Best Store-Bought Tamari Sauce 01:21 Tamari Teriyaki sauce recipe Like dashi, the tamari sauce is also used in a variety of Japanese foods in order to add a savory umami flavor to them. Tamari is the byproduct of miso paste and is completely different from the Chinese soybean which is made by cooking soybeans with roasted wheat. Almost no wheat is added to the product during the fermentation process, which makes it the perfect sushi sauce for people who are gluten intolerant. Most sushi restaurants may prefer to use tamari sauce over soy sauce or soy sauce mix in cooking their in-house recipes as well as serve it as a dipping sauce. If you are on a celiac diet, then you can ask the chef to only serve you gluten-free tamari sauce and/or other food on the menu. You're certainly not going to make a sauce like this yourself because of the extensive fermentation process involved, but I've found this San-J tamari sauce on Amazon to be excellent and very tasty! And of course, it's gluten-free.