Why Is Tamari Better Than Soy Sauce?

Here's a dirty little secret about a lot of soy sauce currently available on the market: It's only made of 50% soy beans. The other half is wheat!

That means a lot of soy sauce is off limits to those sensitive to gluten or have Celiac disease. And of course the genuine flavor is greatly reduced due to this adulteration.

San-J continues bucking this trend by naturally brewing tamari, a thicker richer sauce for up to six months using traditional methods passed down for eight generations.

Made with 100% soybeans, San-J Tamari is smoother and more complex than regular soy sauce which contains 40-60% wheat. Certified kosher, no MSG or artificial preservatives are added.

San-J founder San-Jirushi settled on Virginia when he decided to brew his Tamari in North America. Since hot humid summers and chilly winters are ideal for fermentation, San-Jirushi picked Richmond, situated between mountains and the Chesapeake Bay, which is similar in climate and geography to Mie Japan, home to San-J's more than 200 years of brewing heritage.

San-J also mixes their Tamari with other fresh ingredients yielding the following tasty salad dressings:

Tamari Sesame – The perfect Asian touch to salads. For a new twist on pasta salad, toss Tamari Sesame with noodles and vegetables. When paired with fresh spinach, this dressing creates a light, refreshing salad. Also great as a marinade.

Tamari Peanut – Add a touch of Thai to mixed greens, carrots, apple cubes and sunflower seeds with this tamari flavored with peanuts and spices. Also nicely complements Asian-inspired coleslaws and pasta and fruit salads.

Tamari Ginger – An essential ingredient in Asian cuisine, ginger brings a delightful freshness to this dressing. For a delicious, light lunch, add chicken strips to your favorite salad and toss with cashews and grated carrots.