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Spread out nuts in a single, even layer on the lined baking pan. (I drizzle any remaining sauce over the top for full flavor.) Roast for 35-40 minutes stirring a couple times to prevent burning. (I roast for 15 minutes, stir, 15 minutes, stir, 10 minutes.) Remove from oven and cool completely before serving.

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Tamari and soy sauce may look similar, but there are many differences between these two condiments. Soy sauce is common throughout all of Asia, but tamari is wholly Japanese. Tamari is the liquid that is pressed from fermenting miso paste, however soy sauce is made from fermenting in tanks with grains, in a method that's similar to beer making.

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Tamari (or tamari shoyu) is a Japanese sauce made from fermented soybeans. It has a thicker consistency and a more balanced flavor than Chinese soy sauce, making it a good choice for a dipping sauce. It's also vegan and gluten-free. Use tamari straight from the bottle to add salt, umami, and extra nutrients to food.

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Tamari, on the other hand, is the liquid byproduct that forms when making miso paste (a savory paste made from fermented soybeans). While soy sauce contains added wheat, tamari has little or no wheat—which is why tamari is a great option for anyone who's gluten-free. Just be sure to check the label as some brands do contain trace amounts of.

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One key nutritional difference between soy sauce and tamari is gluten. Soy sauce is made with wheat, so it's not gluten-free—but tamari is. Since tamari is 100% soy-based, it's suitable for those with a gluten allergy or intolerance. Some brands, like Kikkoman, sell products labeled gluten-free soy sauce, where they swap the wheat for rice.

Tamari Brian's Best Organics

Even though both sauces are similar in color and flavor, there's actually a number of differences between the two. Unlike soy sauce, tamari is made with no (or very little) wheat. Tamari is a byproduct of miso paste. Tamari is darker in color. Tamari has a richer, less salty flavor.

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Tamari is one of five popular types of Japanese soy sauces known as shoyu. Shoyu is made by fermenting soybeans — and sometimes wheat — using a special fungus (koji) and brine (moromi) ( 1.

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Higher in Protein than Soy Sauce. Contains Antioxidants. Has a Smooth Taste. 1. Free of Wheat and Gluten. One of the biggest benefits of tamari is that it's produced from the fermented paste of soybeans and is free of wheat, making it a great substitute for soy sauce for those following a gluten-free diet.