The Japanese use tamari, a condiment very similar to soy sauce, to add a salty, savory flavor to a wide range of foods, from noodles to sashimi.
People with celiac disease and those who are sensitive to gluten have contributed to tamari’s rise in popularity in recent years.
Try one of the alternatives to tamari listed below if you can’t find it in your supermarket.
What Is Tamari?
Soybeans, wheat, and salt are fermented to create tamari, a traditional Japanese soy sauce. It’s the main flavoring agent in many Asian dishes, such as rice, noodles, sushi, tofu, and dumplings.
Although soy sauce is a reasonable stand-in for tamari, the two are visually and texturally distinct. It’s common for tamari sauce to be thicker and more nutrient-dense.
The umami (satisfying savory) flavor of this sauce complements a wide variety of foods. It works wonderfully in savory applications where a thicker consistency is desired, such as sauces and dips.
Similarly, tamari sauce works wonderfully as a stir-fry condiment. Compared to soy sauce, this Japanese condiment is less salty and darker in color, but it still retains the same distinctive flavor.
Best Substitutes For Tamari Sauce
1. Soy Sauce
Soybean, wheat, and salt combine to create the salty, delicious sauce known as soy sauce. It complements Asian food with its robust, earthy flavor.
It’s a common seasoning for stir-fries, noodle bowls, and other dishes.
In place of soy sauce, you may use tamari, which is also gluten-free. Its taste is reminiscent of Chinese soy sauce, making it an ideal umami enhancer.
As an alternative to soy sauce, tamari is frequently substituted for it.
Soy sauce may be used as a 1:1 ratio replacement for Tamari.
2. Hoisin Sauce
Since fermented soybeans are the primary component of both hoisin sauce and tamari, the former is often used as a stand-in for the latter.
It’s similar to American-style barbecue sauce in appearance and flavor, but it’s much richer and saltier.
Some Hoisin sauces on the market have additional ingredients, such as sweet potato or rice starch extract.
Garlic and red peppers, for example, are just two examples of spices or flavor enhancers that could be included in a variant.
Hoisin sauce is more assertive in flavor than tamari. A great source of umami, its flavor is richly salty and slightly sweet.
As a condiment or seasoning for meat, poultry, and shellfish, Hoisin sauce is typically used because of its thick consistency.
3. Miso Paste
Miso paste is a versatile ingredient that is frequently used in a wide variety of dishes, including but not limited to stir fry, salad dressings, fried meats, and marinades.
Its salty and umami tastes complement a wide range of traditional Japanese cuisine. The flavor is comparable to that of Tamari, but miso comes as a paste rather than a liquid.
Since there are numerous types of miso available, diners can pick the one that best complements their meal. Both meat and vegetarian dishes benefit from the miso paste because of the rich umami flavor it imparts.
Red miso paste, which has a stronger flavor and more salt than white miso, is one of the miso varieties. White miso, which has a milder flavor and lighter texture and taste, is another.
Remember that miso is not a liquid, because that would defeat the purpose of eating it. So, it requires more liquid to obtain the same wet texture as Tamari. As a result, you’ll need to plan ahead if you want to use miso paste in place of Tamari in a recipe.
4. Liquid Aminos
While liquid aminos and tamari have a similar taste profile, the latter is more robust while the former is milder.
Since they are produced using soybeans, they do not contain any gluten. Compared to tamari, liquid aminos are both sweeter and less salty.
5. Fish Sauce
If you like tamari-like flavors and are a fan of Thai food, you’ll love the unique flavor that fish sauce adds. As a fermented fish condiment, it is widely used in the cuisines of Southeast Asia.
The strong fish taste and scent may be fairly overwhelming, so it may take some time to get accustomed to it. Keep in mind that fish sauce is more concentrated than tamari, and a half-teaspoon of fish sauce can be used in place of a tablespoon of the latter.
If you can get the proportions right, your dish will have a rich, well-rounded flavor that will wow our guests. This alternative to tamari adds an interesting, sour, and salty taste to your cuisine.
6. Worcestershire
Worcestershire’s ability to imitate tamari’s flavor is baffling, given the long list of its ingredients. If you want to give your food some kick and tang, this is the perfect option. A 1:1 ratio should be used when implementing this.
Worcestershire sauce and tamari have the same fermentation-derived taste profile. Worcestershire sauce has a similar bitter and sour flavor because of the vinegar and molasses it contains.
This is a tasty option when the dish calls for bold flavors like chiles, anchovies, molasses, and vinegar. A different substitute may be preferable, though, if you’re craving the clean, uncomplicated taste of tamari.
7. Coconut Aminos
Alternatives to tamari sauce include coconut aminos.
It’s similar to soy sauce in that it’s rather runny. Therefore, it may be used as a substitute in sauces and broths.
When you make this switch, you’ll notice a great umami flavor. Even more so than tamari, the taste of coconut aminos is notably sweeter. However, there may be a discernible flavor change in a few dishes.
This alternative works just as well as tamari and has a great meaty flavor. For people with allergies or sensitivities, it’s a great substitute.
Coconut aminos have fewer applications than soy sauce due to its milder flavor, lower sodium content, and thinner consistency.
When substituting coconut aminos for tamari, the ratio should be 1:1.
8. Oyster Sauce
Contrary to its name, the oyster sauce does not impart a fishy flavor to food. Made using oyster extract, its sweet-salty taste is achieved with the inclusion of additional ingredients.
Its rich caramel color and slightly thicker consistency make it great for dipping and other applications with a wide range of meat and poultry dishes. Caramelized oyster juices are another option if you have access to fresh oysters.
Due to the presence of oyster extract, this product is not suitable for vegans or those with a sensitivity to shellfish or seafood.
If none of those things applies to you, you may use an equivalent amount of another sauce or a little more oyster sauce than the recipe calls for. Note that the slightly increased sweetness may alter the intended flavor profiles.
Conclusion
If you’re looking for a deep and savory taste, you’ll be pleasantly surprised by how many alternatives there are to tamari.
Ideally, you were able to get some insight into potential alternatives to tamari that may be used in its stead.
Research each of these options and report back with your recommendation for the best replacement.
