Soy sauce made from soy (tamari)

Tamari is a fermented soy sauce brewed from soybeans and salt without the wheat used in traditional shoyu, giving it a rounder, less sharp flavor and a slightly thicker body. It's a staple splash for stir-fries, marinades for grilled meats and tofu, and a dipping sauce alongside sushi, sashimi, and dumplings. Cooks also whisk it into salad dressings, noodle sauces, and glazes for roasted vegetables, where its dark color and savory flavor stand in for saltier, thinner soy sauces. Because it's made without wheat, it's often the soy sauce cooks reach for in recipes built around gluten-free ingredients, though it's worth checking the label since not every bottle is formulated the same way. Many add it near the end of cooking so its aroma doesn't cook off over high heat.

A tablespoon (18 g) runs 60 calories, and per 100 g tamari delivers 21% DV protein along with 13% DV iron and 10% DV magnesium, a notable spread for a condiment used in small amounts. Because it's a liquid seasoning rather than a food eaten on its own, a splash in a stir-fry or marinade adds flavor and some protein without adding much bulk to a dish. Keep the bottle sealed in the pantry before opening, then refrigerate once opened to preserve the flavor for cooking over several months. With sodium running high at 5590 mg per 100 g, tamari is best measured in tablespoons rather than poured freely, drizzled over steamed rice, seared tofu, or roasted broccoli to season a dish without needing much additional salt.