Kikkoman Tamari Gluten Free Soy Sauce - 250ml

THE GLUTEN FREE SOLUTION

Good news for soy sauce fans with gluten intolerance: we also offer a gluten-free version with Kikkoman Gluten free Soy Sauce. With this sauce, you can enjoy all your favourite dishes without worries. It can be used anytime in place of other soy sauces because it's just as versatile and full-flavoured as the classic Kikkoman soy sauce. And because Kikkoman Gluten free Soy Sauce tastes so good, it can be enjoyed by everyone together, not just those who follow a gluten-free diet.

The brewing process is completely natural, just like the original soy sauce. Thanks to the improved recipe, Kikkoman Gluten free Soy Sauce is not only gluten free, but also halal. So it can also be used without hesitation for cooking and seasoning by people of the Muslim faith. Just look for the certified gluten free and halal seals on the label. This soy sauce has been officially awarded the V-label, meaning it is suitable for vegetarians and vegans.

Is soy sauce only suitable for oriental dishes?

Although soy sauce is widely used in oriental dishes, the aromatic flavour of Kikkoman makes it the perfect seasoning for sauces, soups, salad dressings and many other western foods.

What is the difference between light and dark soy sauce?

Chinese soy sauces are available in both light and dark versions. Some are chemically produced and others are partially brewed. Dark soy sauces may contain caramel colouring (E150) and light Chinese soy sauces are often very salty. Kikkoman produces just one soy sauce in Europe because it is suitable for all dishes, even recipes that specify light or dark sauces. The clarity of Kikkoman means it will not discolour clear broths or stocks, and its aromatic qualities work to enhance rather than overpower delicate flavours.

What is the difference between Chinese and Japanese soy sauce?

Most Chinese soy sauce is produced using a much shorter brewing process using little or no wheat and no yeast, as well as having a higher salt content than the Japanese type. Also some Chinese brands are a mixture between a brewed soy sauce and a chemical one.

Ingredients

Water, Soybeans, Salt, Spirit vinegar.

Allergens in bold

Directions

The amount of soy sauce you use at the table depends on the dish. A dash or two of soy sauce will always add body to the flavour. Our dispenser is perfect for table-top seasoning. Below are some helpful tips

Seasoning your salad: use one dessert spoon of soy sauce for every dessert spoon of oil. You won't need any salt or vinegar, but you can add other seasonings e.g. lemon juice or fresh herbs to adjust the flavour.

While cooking: simply add a few splashes of soy sauce and then adjust the flavour to taste.

For glazing: simply brush on a mixture of soy sauce and honey when it's almost cooked and pop it back in the oven for a few minutes.

Marinating: When you're making your own marinade, use around 3 to 4 tablespoons of soy sauce for each portion (approx. 120 to 150g), plus the other ingredients and seasonings. Just remember that the ratio of soy sauce to other liquid ingredients should be around 2:1.

Store in a cool, dry place and store in the fridge after opening.