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Description
Kōmi, Gluten Free, Japanese Tamari Soy Sauce, 1LThe Gluten Free Soy That Doesn't Compromise Most gluten free soy sauces taste like a concession. Tamari does not, because it was never a substitute in the first place. Kmi's gluten free tamari is a Japanese soy sauce brewed with little or no wheat, which is what makes it naturally wheat free, but it is also deeper, rounder and more savoury than standard soy, with a thicker body and a softer, less salty edge. This 1L bottle gives a kitchen one bottle
The Gluten-Free Soy That Doesn't Compromise
Most gluten-free soy sauces taste like a concession. Tamari does not, because it was never a substitute in the first place. Kōmi's gluten-free tamari is a Japanese soy sauce brewed with little or no wheat, which is what makes it naturally wheat-free, but it is also deeper, rounder and more savoury than standard soy, with a thicker body and a softer, less salty edge. This 1L bottle gives a kitchen one bottle that serves coeliac guests and lifts everything else at the same time. It is the gluten-free soy on order at 1-star Plates.
More from the Kōmi soy range: gluten-free teriyaki sauce, soy sauce sachets (x400) and fish-shaped soy sachets (x500).
Why Chefs Choose This
- Naturally wheat-free: brewed with little or no wheat, so it serves coeliac and gluten-free guests with confidence
- Deeper, rounder flavour: thicker-bodied and more savoury than standard soy, with a softer, less sharp salt
- One bottle, two jobs: a safe gluten-free option that also genuinely improves the food, not a compromise
- Trusted in fine dining: on order at 1-star Plates, whose kitchen builds menus around dietary precision
How to Use
- Dipping: its richer body makes it an excellent sashimi and sushi dip
- Finishing: a few drops to season and add umami at the end of cooking
- Glazes and sauces: the thicker texture clings well to teriyaki-style glazes and dressings
- Gluten-free cooking: a straight swap for soy anywhere a kitchen needs to keep a dish wheat-free
たまり — Tamari, the older soy
Tamari (たまり) predates the everyday soy most people know. It originated as the rich liquid that pools from miso as it matures, a soy sauce made with mostly or entirely soybeans and little to no wheat. That low-wheat make-up is why tamari is typically gluten-free, but it is also the reason it tastes the way it does: thicker, darker, more intensely savoury and less sharply salty than the wheat-heavy koikuchi style. In Japan it is prized as a dipping soy for sashimi precisely because that depth flatters raw fish. A good tamari is not a gluten-free workaround; it is a distinct and arguably older expression of soy in its own right. This one is made for Kōmi by a family that has brewed soy in Japan for eighteen generations, still using traditional wooden-barrel fermentation. Kōmi only works with makers at that level.
Learn more: The SushiSushi Soy Sauce Guide
What is the difference between tamari and regular soy sauce?
The main difference is wheat. Standard Japanese soy sauce (koikuchi) is brewed from roughly equal parts soybeans and wheat, which gives it a sharper, saltier, more alcoholic aroma. Tamari uses mostly or only soybeans, so it is usually gluten-free and comes out thicker, darker and more deeply savoury, with a smoother, rounder finish. In practical terms tamari clings better to food, makes a more luxurious dipping soy, and seasons with more umami and less harsh salt. For a kitchen serving gluten-free guests it is the obvious choice, and many chefs reach for it even when gluten is not a concern.
| Type | Tamari soy sauce (たまり), gluten-free |
| Brand | Kōmi |
| Character | Deep, rich, thick-bodied; softer salt than koikuchi |
| Best For | Sashimi dipping, finishing, glazes, gluten-free cooking |
| As Used At | Plates (1★) |
| Volume | 1L |
| Origin | Japan |
Is tamari always gluten-free?
Tamari is traditionally made with little or no wheat, which is why it is generally gluten-free, and this Kōmi tamari is produced as a gluten-free soy sauce. As with any product served to coeliac guests, anyone with a clinical intolerance should always check the label and allergen information on the bottle itself before serving. For a kitchen, it is the dependable way to keep a soy element in a dish while taking gluten off the table.
Can I use tamari anywhere I'd use soy sauce?
Largely, yes, with one thing to bear in mind: tamari is richer and less sharply salty, so it reads as deeper and rounder in a dish. Use it as a direct swap for dipping, seasoning, glazes and marinades. Because it is thicker it clings particularly well to glazes and dressings. Start with a like-for-like quantity and adjust to taste, as you may find you want a touch less to reach the same level of seasoning.
How should I store it?
Keep it sealed in a cool, dark place. Like all soy sauces it is best kept out of direct sunlight and heat, which dull the flavour over time. Refrigerating after opening is not essential but helps preserve the aroma and freshness, especially in a busy kitchen where a 1L bottle is opened and reopened often. Used steadily, it will be at its best long before it runs low.
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