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Kikkoman Tamari Shoyu Gluten Free Soy Sauce 250ml
Kikkoman Tamari Shoyu Gluten Free Soy Sauce 250ml
- A premium Tamari Shoyu that offers an intensely rich umami flavor profile.
- Certified gluten-free formulation, suitable for specific dietary requirements.
- Essential for enhancing the flavor of stir-fries, marinades, or dipping sauces.
- Conveniently packaged in a 250ml bottle for easy handling and storage.
Unleash the flavor of Japan & Korea: Kikkoman Tamari Shoyu Gluten Free Soy Sauce 250ml!
Naturally Brewed, Certified Gluten-Free
Kikkoman Tamari Shoyu Gluten Free Soy Sauce is crafted using the same authentic, natural brewing methods Kikkoman is known for, but strictly without wheat. This careful preparation ensures a product that is safe and enjoyable for those following a gluten-free diet or managing wheat sensitivities. It maintains the rich, savory depth expected of premium Japanese soy sauce while adhering to strict gluten-free standards, making it a reliable staple in modern kitchens.Deeper Umami and Balanced Salinity
Tamari soy sauce naturally features a darker colour and a more concentrated, complex flavour profile than traditional shoyu. This Kikkoman Tamari delivers an intense burst of pure umami—the fifth taste—which is smooth and less sharp than standard soy sauces. Its robust depth enhances ingredients without overpowering them, offering a beautifully balanced, savory foundation that elevates both Asian and Western cuisine.How to Enjoy
Kikkoman Tamari Shoyu is exceptionally versatile. Use it as a superior dipping sauce for sushi, sashimi, or spring rolls. Incorporate it into marinades for meats and vegetables, adding profound savory notes. It works perfectly in stir-fries, glazes, and homemade dressings. Since its flavour is highly concentrated, start with a small amount and adjust according to taste to ensure maximum flavour enhancement in all your favorite dishes.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 19.11.2028
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 | 240kJ/57kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
2g 0g |
| Protein | 10g |
| Natrium (Salt) | 16.4g |
water, SOYBEANS, salt, spirit vinegar.
Details & Importer
Manufacturer: Kikkoman
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Frequently asked questions
How does Kikkoman Tamari Shoyu compare to standard Kikkoman Soy Sauce when used as a marinade for grilled chicken, regarding crust formation and moisture retention?
Tamari has a higher protein content, which can result in a slightly deeper, richer color and a stickier, glossier crust when grilled compared to standard soy sauce. The higher umami density also aids in moisture retention.
When substituting table salt entirely in a broth or soup base, what is the approximate ratio adjustment needed when using Tamari to achieve similar salinity without excessive flavor?
Generally, use approximately 1.5 to 2 times the volume of Tamari compared to the measurement of dry table salt, then adjust incrementally, as Tamari's salinity is slightly lower by volume but contributes strong savory notes.
Can Kikkoman Tamari Shoyu be safely used for high-heat cooking applications such as wok stir-frying, or is it better reserved for dressing and dipping?
Tamari is highly suitable for high-heat stir-frying. Its robust flavor profile holds up well under heat, and it caramelizes effectively, adding depth and color to quick-cooked dishes.
For a cold noodle dipping sauce (Tsuyu style), is Kikkoman Tamari Shoyu generally better paired with the thick texture of Udon noodles or the delicate nature of thin Somen noodles?
Tamari's concentrated flavor and slightly thicker viscosity adheres exceptionally well to the broad, porous surface of Udon noodles, providing a more balanced flavor delivery than when paired with very thin Somen.
When preparing quick-pickled vegetables, should the Tamari concentration in the brine be stronger for dense vegetables like radishes or lighter for more porous vegetables like Napa cabbage?
A slightly stronger Tamari concentration is recommended for dense vegetables like radishes or carrots, as they require more time and flavor intensity to penetrate the firm structure. Lighter concentrations work well for porous cabbages.
