Tamari soy sauce is a type of soy sauce that is made without wheat and is gluten-free. It is made by fermenting soybeans with salt and koji, a type of fungus that is also used in the production of sake and miso. Tamari soy sauce has a darker color and a richer, more complex flavor than regular soy sauce. It is commonly used in Japanese and other Asian cuisines as a condiment or ingredient in marinades, sauces, dressings, and soups.
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