Tamari is a type of Japanese soy sauce that differs from regular shoyu in its ingredients and flavour.

Unlike regular soy sauce, which is made from soybeans and wheat, tamari is primarily made from soybeans and contains little to no wheat, making it a good gluten-free alternative.

It has a richer, less salty, and slightly sweeter taste due to its higher soybean content. Tamari is commonly used as a dipping sauce for sushi and sashimi or as a gluten-free seasoning in various dishes.