Tamari

Tamari is a Japanese fermented soy sauce produced mainly in the Chubu region of Japan, made with little or no wheat, which makes it a common substitute for regular soy sauce in gluten-free cooking. Technically called miso-damari, it began as the liquid that runs off miso as it matures, a byproduct of fermented soybean paste production rather than a sauce brewed on its own from the start. Darker, thicker and richer in flavor than ordinary koikuchi soy sauce, tamari is considered the closest surviving version of the soy sauce originally introduced to Japan from China, and it is especially prized as a dipping sauce for sashimi.