n. [tuh-MAH-ree] a type of Japanese soy sauce (or shoyu) that has a rich, dark color and complex flavor; made from the liquid drained from fermenting miso (soybean paste); naturally wheat-free
Tamari is a wonderful addition to your pantry for a number of reasons:
-the taste is richer and more rounded than your regular soy sauce
-it is naturally wheat-free for those on a gluten or wheat free diet (traditional soy sauce contains wheat)
-it is easy to use as a dip, marinade or replacement for table salt
-it blends well with other flavors
I've been using Tamari quite a bit lately to plow through our CSA veggies. It's great on stir-fried grrens, added to rice or pasta and makes a super quick + easy 'refrigerator sauce'. What the heck is a refrigerator sauce? It's what happens when I look in the fridge, throw some ingredients together and create a sauce that requires no cooking or extra effort. I love it when a plan comes together! Here's the fridge sauce we've been using lately for veggies and spring rolls...
Measurements are VERY approximate, just mix to taste. It's hard to mess this one up!
Asian Fridge Sauce
approx. 1/4c
1T orange marmalade
1T tamari (or more to taste)
2t brown rice vinegar
juice of 1/2 a lime
whisk all ingredients together and start dipping!
The recipe is a bonus today, as we'll all be celebrating the start of a long weekend on Friday. Happy 4th of July! (geesh, that was fast!)
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