Low sodium tamari

Low-sodium tamari is a traditional Japanese soy sauce characterized by its milder and less salty flavor compared to common soy sauce. It is primarily made from fermented soybeans, with little or no wheat, which gives it a richer and less bitter flavor profile, ideal for enhancing the taste of various preparations without adding excessive sodium.

Its origin lies in Japan, where tamari was traditionally used as a byproduct of miso, a fermented soybean paste. Today, low-sodium tamari is a popular choice for those looking to reduce their salt intake without giving up the umami flavor that this sauce provides.

Regarding its properties, low-sodium tamari is rich in essential amino acids and provides a deep umami flavor. Furthermore, due to its reduced sodium content, it is healthier for people on low-salt diets or with hypertension. It is also often a suitable alternative for people with gluten intolerance, as many varieties of tamari are naturally gluten-free or contain only minimal traces.

In different regions of Latin America, although the term "tamari" is quite recognized, it may be referred to simply as "low-sodium soy sauce" or "low-salt soy". However, the name "tamari" is the most specific and commonly used for this Japanese variety.

This ingredient is ideal in recipes such as marinades, dressings, stir-fries, soups, and dishes where you want to enhance the flavor without the traditional excess of salt found in soy sauce.