[Wholesale 48 pcs] KAWASHIMAYA Organic Gluten-Free Soy Sauce 450ml – Wheat-Free Tamari Aged 1 Year, Brewed with Brown Rice, Made in Japan

Crafted through Tradition, Gluten Free Tamari Soy Sauce

Ōno in Kanazawa, Ishikawa, is known as one of Japan's five great soy sauce towns. Its brewers have used a unique method since the early Edo period: adding rice to soy sauce during brewing. This organic gluten-free soy sauce follows that tradition and is made without a single grain of wheat.

It is brewed with pure spring water from the Mount Haku (Hakusan) mountain range and slowly aged for a full year at nature's own pace. The result is a clean, clear flavor with deep umami that lifts everyday meals, from sushi to stir-fries.

A Wheat-Free Soy Sauce the Whole Family Can Enjoy

"I want my whole family to enjoy the same delicious food." "If I use a seasoning every day, I want one I can trust." This soy sauce was made for exactly those wishes.

100% Organic and Gluten-Free, Proven by the Ingredient List

Most soy sauces are brewed with wheat. This one simply isn't. Here is everything that goes into the bottle:

Ingredients: Water, Organic Soybeans, Salt, Organic Brown Rice, Alcohol

No wheat, barley or rye, and no other gluten-containing grains. The soybeans and brown rice are certified organic (Organic JAS, certified by JASCERT), and the soy sauce is vegan and free from added MSG. It is a natural choice for anyone with a wheat allergy, anyone following a gluten-free diet, and health-conscious households.

The Power of Organic Brown Rice for Rich Umami

Following Ōno's rice-brewing tradition, roasted organic brown rice is used in place of wheat. It encourages a natural fermentation and adds a gentle, rice-derived sweetness and toasty aroma that blend beautifully with the deep umami of whole soybeans.

Over 100 Years of Craft from Yamato Soy Sauce & Miso

Founded in 1911, Yamato Soy Sauce & Miso carries on Japan's rich fermentation culture under its motto "Ichiju Issai ni Ikkoji" (one soup, one dish and one koji). Its artisans brew every batch with time and care. The 450ml soft squeeze bottle is easy to use every day and lasts 18 months from the date of manufacture.

Brewed with Mineral-Rich Spring Water from Sacred Mount Haku

Water makes up most of any soy sauce. This one is brewed with generous amounts of Hakusan underground spring water: snow that falls on sacred Mount Haku, slowly seeps into the forest soil and travels deep underground before rising again as spring water.

As the snowmelt flows beneath the Tedori River alluvial fan, it picks up minerals from the earth and becomes exceptionally pure, mineral-rich water.

Filtered slowly by nature itself, this water gives the soy sauce its clear taste with no harsh aftertaste and its smooth, gentle mouthfeel. Taste the authentic flavor of Kanazawa's Ōno, where the difference starts with the water.

Tamari vs. Soy Sauce: The Best of Both in One Bottle

Outside Japan this soy sauce is widely known as "tamari", but it is quite different from the thick, heavy tamari you may know.

Its biggest feature is that it keeps the deep umami and richness of tamari while, thanks to organic brown rice, achieving the light, smooth texture of regular dark (koikuchi) soy sauce. Its clear, reddish-brown color won't overpower the color of your ingredients, so you can use it anywhere you would use regular soy sauce, across Japanese cooking and beyond.

Recommended Ways to Use Gluten-Free Soy Sauce Every Day

As a Dipping and Drizzling Sauce

Perfect with sushi, sashimi, chilled tofu (hiyayakko) and tamago kake gohan (egg over rice). Its mellow saltiness brings out the natural flavor of your ingredients without overpowering them.

As the Base of Japanese Home Cooking

Use it in nikujaga (meat and potato stew), sukiyaki, simmered dishes, soups, ramen and fried rice. The sweetness of brown rice draws out the savory flavor of root vegetables and meat.

As a Rich Gluten-Free Teriyaki Sauce

Just mix it with mirin for a glossy, sweet-savory teriyaki glaze that is naturally gluten-free. Great on chicken, salmon and tofu.

Easy Recipes with Organic Gluten-Free Soy Sauce

Garlic Soy Sauce Pasta with Tuna and Mushrooms

Ingredients (2 servings)

• 200g pasta (2 servings)
• 1 pack of your favorite mushrooms (enoki, shimeji, maitake, etc.)
• 1 can of tuna
• 1 clove garlic (or garlic paste)
• 1 tablespoon gluten-free soy sauce, plus a little extra to finish
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve a little of the pasta water. (Use gluten-free pasta for a fully gluten-free meal.)
2. Cut the mushrooms into bite-sized pieces.
3. Heat olive oil in a frying pan, add the tuna, grated garlic and soy sauce, then sauté the mushrooms.
4. Add the pasta and a splash of the reserved pasta water to the pan, tossing so nothing sticks.
5. Plate, then finish with a drizzle of soy sauce and a sprinkle of pepper. Green onions, mitsuba or shredded nori make great toppings.

A quick main dish with only a few ingredients that lets the quality of the soy sauce shine. Perfect for busy weeknights.

Frequently Asked Questions

Is soy sauce gluten-free?

Most regular soy sauces are not, because they are brewed with wheat. This soy sauce is made with only water, organic soybeans, salt, organic brown rice and alcohol. No wheat or other gluten-containing grains are used.

What is the difference between tamari and soy sauce?

Tamari is a style of Japanese soy sauce made mainly from soybeans, with little or no wheat. It is usually darker and thicker than regular soy sauce. This tamari uses organic brown rice in place of wheat, so it tastes rich like tamari but pours light and smooth like regular soy sauce.

Can I use it in place of regular soy sauce?

Yes. It tastes like regular dark soy sauce, so you can swap it 1:1 in any recipe: sushi, teriyaki, stir-fries, marinades, ramen, dressings and more.

Is it vegan?

Yes. It contains no animal-derived ingredients and no added MSG.

How long does it keep?

The shelf life is 18 months from the date of manufacture. Store at room temperature, away from direct sunlight, heat and humidity.