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Shibanuma Gluten Free Tamari Soy Sauce 150ml
Shibanuma Gluten Free Tamari Soy Sauce 150ml
- A premium Japanese Tamari soy sauce, naturally brewed without wheat.
- Offers an especially deep, intense umami flavor suitable for various dishes.
- Crafted using traditional fermentation methods to ensure superior quality and aroma.
- Convenient 150ml bottle size, perfect for trial, traveling, or small households.
Unleash the flavor of Japan & Korea: Shibanuma Gluten Free Tamari Soy Sauce 150ml!
Purity and Tradition: Wheat-Free Brewing
Shibanuma Gluten Free Tamari Soy Sauce represents centuries of Japanese fermentation expertise, crafted solely from soybeans, water, and sea salt. Unlike standard soy sauces which include wheat, this traditional tamari offers a purer, thicker consistency suitable for those avoiding gluten. It is brewed slowly in cedar barrels, a process that ensures maximum depth of flavour and a naturally rich umami that enhances any dish.Deep Umami and Robust Fullness
The flavour is intensely deep and complex, characteristic of true tamari. It delivers a pronounced, savory umami base that is richer and less acidic than typical koikuchi (dark) soy sauces. The resulting taste is robust and full-bodied, capable of standing up to strong ingredients without overpowering them, offering a beautifully balanced, slightly sweeter finish than expected.How to Enjoy
Shibanuma Tamari is exceptionally versatile. Use it as an elegant dipping sauce for sushi, sashimi, or gyoza, where its rich texture clings perfectly to the food. It is also excellent for marinades, dressings, stir-fries, and finishing dishes. A small splash elevates grilled meats, steamed vegetables, or even simple rice bowls, providing an instant, sophisticated layer of genuine Japanese flavour.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 27.08.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 148KJ/35kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
1.3g 0.7g |
| Protein | 3.2g |
| Natrium (Salt) | 10.5g |
Water, salt, SOYBEANS, alcohol, preservative: sodium benzoate (E211).
Details & Importer
Manufacturer: Shibanuma
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
How does this Tamari differ from regular soy sauce when used in meat or vegetable marinades?
Tamari typically has a deeper, less salty flavor profile and contains less water than standard soy sauce. This composition allows it to penetrate proteins faster and retain more moisture during cooking. It is ideal for quick marinades that require a rich umami base without excessive saltiness.
When creating a Teriyaki glaze, should I substitute this Tamari 1:1 with traditional Koikuchi shoyu?
Due to its naturally thicker consistency and more concentrated flavor, it is best to start by using slightly less Tamari than you would traditional shoyu, perhaps a 4:5 ratio. Tamari also reduces faster during heating, so monitor the glaze closely to prevent scorching the sugar content.
What is the recommended technique for using this Tamari to enhance the flavor of clear broths or soups without clouding them?
Tamari should be added sparingly at the very end of cooking as a finishing seasoning. Because of its darker color and potent flavor, use only small amounts, adding one teaspoon at a time, to deepen the savory notes (umami) without needing a large volume that would significantly darken the clear stock.
Is this Tamari better suited for seasoning chilled somen noodles or hot udon noodle soup?
While versatile for both, this Tamari excels in chilled somen tsuyu, or dipping sauce. Its potent umami and slightly sweeter character hold up well when diluted with dashi and water, providing a rich, savory base that complements the delicate somen texture better than thinner soy sauces.
When serving sashimi, how does Tamari interact differently with lean white fish (like Tai) compared to richer, fatty fish (like Maguro)?
For lean white fish, Tamari provides a necessary flavor boost and foundation without overpowering the subtle, clean taste. For richer, fatty fish like Maguro or Toro, the robust and concentrated flavor of Tamari cuts through the oiliness more effectively than lighter shoyu, creating a more balanced and complex savory profile.
