Tamari

As for the soy sauce, I use a naturally-fermented Chinese soy sauce, but you can use a Japanese type, such as Kikkoman, or tamari, which is a naturally-fermented soy sauce made without wheat. ❋ Bryanna Clark Grogan (2009)

I occasionally use tamari, which is a fermented liquid resulting from the production of miso, but that is it for my family. ❋ Unknown (2006)

By late 1980 the East West Journal and much of the macrobiotic community had made the suggested shift in terminology; distributors of the so-called "tamari" followed suit slowly. ❋ Bryanna Clark Grogan (2009)

The first macrobiotic "tamari" was made in Europe starting in 1958 by Lima Food company, under the supervision of Pierre Gevaert and Ohsawa. ❋ Bryanna Clark Grogan (2009)

Ohsawa mentioned that words like "tamari" and "murasaki" were also used in Japan to refer to traditional soy sauces. ❋ Bryanna Clark Grogan (2009)

Then an unusual series of events took place which later created considerable confusion between terms "tamari" and "shoyu." ❋ Bryanna Clark Grogan (2009)

Lima Foods liked the word "tamari," finding it short, distinctive, and easy to pronounce. ❋ Bryanna Clark Grogan (2009)

The term "tamari," introduced in about 1960, began to catch on in the mid-1960s and was the most widely used term for natural soy sauce in the natural- and health-food trades from about 1970-1980. ❋ Bryanna Clark Grogan (2009)

Ohsawa made a mistake, however, in using the term "tamari" to make his distinction, since "tamari" also referred to a type of Japanese shoyu containing little or no wheat. ❋ Bryanna Clark Grogan (2009)

He chose to use the term "tamari" to refer to the traditional, naturally fermented Japanese-style shoyu, which he worked to introduced into the West. ❋ Bryanna Clark Grogan (2009)

GF Soy sauce is also called "tamari" or "wheat free soy sauce". ❋ Unknown (2009)

At the beginning, Kruse searched through various recipes and then created her own by blending and using different ingredients such as tamari instead of soy sauce in her teriyaki sauce.

Try marinating it in one tablespoon of low sodium tamari or soy sauce, one tablespoon water, a one-inch piece of peeled, grated fresh ginger, three cloves of minced garlic, and one tablespoon minced fresh or dried cayenne pepper. ❋ Keri Gans (2011)