GF Brands

Kikkoman, Lee Kum Kee, Wan Ja Shan, Yamasa, Bragg, San-J, Ichibiki, Datu Puti

Tasting Notes

Salty, Umami, Caramelly

Notes

Soy sauce and tamari can be used interchangeably, although tamari has a more intense flavor. The main difference is that soy sauce often contains wheat, while tamari is usually made with fermented rice (koji). That said, always double-check a tamari’s ingredients, as some not labeled as gluten-free might still contain wheat. Coconut aminos is a soy-free alternative with a sweeter taste and is always gluten-free.

Substitute: An equal amount of coconut aminos or fish sauce