Abbreviation of tamari- jōyu (溜り醤油), tamari indicates in Japan a traditional sauce of soya, according to the method known as Chinese or “with old”, made the exclusively with beans or Tourteaux of Soja, without cereal addition nor other additives.

Initially, the tamari was the liquid of the vats of fermentation of the miso.

It is denser (from where its name of tamari which means accumulated, concentrated, “gross”), of more sunk color and notably less salted. This name is more or less associated with a “biological” label or Macrobiotique, which however remains to be checked by the consumer on a case-by-case basis, especially in Europe where the word Tamari was used as name of mark.

Lastly, even to Japan, as for the Saké junmaishu, certain manufacturers nevertheless add a small proportion of corn in their Tamari.