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The 5 Best Substitutes for Tamari Sauce

Do you love the umami flavor of tamari sauce but can’t have soy?

Or maybe you’re just looking for a healthier alternative to this classic condiment.

Either way, you’ll need to know the best substitutes for tamari sauce.

While there are wide varieties of tamari sauce on the market, they all have one thing in common: soybeans.

This makes them off-limits for people with soy allergies or those who are trying to avoid estrogen-mimicking foods.

So what’s a tamari-lover to do? Check out these five substitutes for tamari sauce.

With options like coconut aminos and tahini sauce, you’re sure to find a new favorite condiment.

What is Tamari Sauce?

what is tamari sauce

Tamari sauce is a type of soy sauce that is popular in Japanese cuisine.

Unlike regular soy sauce, which is made with wheat, Tamari is made without wheat.

This gives it a richer flavor and a thicker consistency.

Tamari is also darker in color than regular soy sauce.

It is often used as a dipping sauce or as an ingredient in marinades and stir-fries.

While it can be difficult to find outside of Asia, Tamari sauce is becoming more popular as people become more interested in global cuisine.

So next time you are looking for a new flavor to add to your cooking, consider Tamari sauce.

You may find that it has become your new favorite ingredient.

The 5 Best Substitutes for Tamari Sauce

If you’re like me, you love the taste of tamari sauce.

But sometimes, you can’t find it when you need it.

Here are five great substitutes for tamari sauce that will help you get your fix.

1 – Soy Sauce

soy sauce

Soy sauce is a popular condiment with a long history.

Though it is most commonly associated with Asian cuisine, soy sauce actually originated in China.

The first recorded mention of soy sauce dates back to the 3rd century AD, and it has been used in China for centuries as a seasoning and preservative.

In the 13th century, soy sauce gradually began to spread to other countries in Asia, and it eventually made its way to Japan, where it became an essential part of the country’s culinary tradition.

Today, soy sauce is enjoyed all over the world, and there are wide different regional varieties.

2 – Coconut Aminos

coconut aminos

Coconut aminos is a sauce made from coconut sap and sea salt.

It has a slightly sweet, savory flavor that is similar to soy sauce.

Coconut aminos are a popular ingredient in Asian cuisine, and they can be used as a dip, marinade, or stir-fry sauce.

It is also a good source of several vitamins and minerals, including iron, potassium, and vitamin C.

Coconut aminos are gluten-free and vegan, making it a suitable option for people with specific dietary restrictions.

In addition, it contains no artificial flavors or preservatives.

Overall, coconut aminos is a healthy and versatile sauce that can be used in many different dishes.

3 – Fish Sauce

fish sauce

Fish sauce is a popular ingredient in many Asian cuisines, and it has a long history of use in Southeast Asia.

The sauce is made by fermenting fish in salt water for months or even years.

During this time, the fish breaks down, releasing a foul-smelling liquid that is full of amino acids and minerals.

Despite its pungent odor, fish sauce imparts a complex and umami flavor to dishes, and it is often used as a seasoning or finishing sauce.

Fish sauce can be found in most Asian markets, and it is an essential ingredient in many traditional recipes.

4 – Hoisin Sauce

hoisin sauce

Hoisin sauce is a popular Chinese condiment that is used in a variety of dishes.

The sauce is made from soybeans, wheat flour, sugar, garlic, and various spices.

It is thick and sweet and has a slightly pungent flavor.

Hoisin sauce is most commonly used as a dipping sauce for meats or as a stir-fry sauce.

It can also be used as a marinade or to flavor soups and stews.

With its versatile flavor, hoisin sauce is a staple ingredient in many Chinese kitchens.

5 – Oyster Sauce

oyster sauce

Oyster sauce is a thick, dark brown sauce made from oyster extract, soy sauce, and sugar.

It is commonly used in Chinese cuisine, as well as in Thai, Vietnamese, and Malaysian dishes.

Oyster sauce adds a rich, savory flavor to meats, vegetables, and noodle dishes.

It is also commonly used as a dipping sauce.

This sauce is made by simmering oysters in water until they release their juices.

The oyster juice is then blended with soy sauce and sugar to create the finished sauce.

The exact proportions of each ingredient vary depending on the brand of oyster sauce.

Some brands may also add other ingredients such as MSG, salt, pepper, or vegetable oil.

Oyster sauce can be found in the international aisle of most supermarkets.

It can also be purchased online.

When stored in a cool, dry place, the oyster sauce will last for several months.

Once opened, it should be refrigerated and used within a few weeks.

Conclusion

In conclusion, there are many delicious substitutes for tamari sauce that can be used in a variety of recipes.

Some of the best substitutes include soy sauce, fish sauce, oyster sauce, and hoisin sauce.

Each of these sauces has its own unique flavor that can enhance the taste of your favorite dishes.

So, don’t be afraid to experiment with different sauces to find the perfect one for your next meal.

Yield: 1 Serving

The 5 Best Substitutes for Tamari Sauce

The 5 Best Substitutes for Tamari Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Soy Sauce
  • Coconut Aminos
  • Fish Sauce
  • Hoisin Sauce
  • Oyster Sauce

Instructions

  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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