Tamari is one of the five most famous soy sauces in Japan. It is widely known for its rich flavor and is a byproduct of miso paste.
It is versatile, and as a result, can replace most soy sauces.
Many are concerned about how to increase the lifespan of Tamari. Hence the question “Does Tamari need to be refrigerated?”
Let’s find out.
Does Tamari Need to Be Refrigerated?
Tamari is best stored in its original container in a cool, dark, and dry place. It can last for years in a pantry without being refrigerated when unopened. It is important to note that a hot and moist environment can cause damage to the sauce.
Refrigerating tamari is not required, but will better help it retain its quality when opened and used intermittently.
Does Tamari Need to Be Refrigerated After Opening?
To extend the shelf life of tamari sauce, we recommend that you store the opened tamari in the refrigerator because tamari sauce quality gradually drops with time, if not stored properly. It is best to use up your tamari sauce in the first few months after opening. The presence of sodium will keep it edible for that period.
Does Tamari Soy Sauce Need to Be Refrigerated?
It is not compulsory to store tamari soy sauce in the refrigerator but can be essential to maintaining its quality. One good thing about fermented products like tamari soy sauce is that they can be stored at room temperature without spoiling. The fermentation process takes months.
Storing tamari sauce in a refrigerator makes for optimum freshness and taste if opened.
Does Momofuku Tamari Need to Be Refrigerated?
Momofuku tamari is a restaurant-grade version of tamari sauce made by David Chang for his brand “Momofuku” but is now made available for home cooks. Momofuku tamari is seasoned with kombu and salt. This added seasoning makes Momofuku tamari lighter in flavor and sharper than the normal tamari. The salt added to it helps with preservation, so it does not need to be refrigerated.
Does Organic Tamari Need to Be Refrigerated?
Organic tamari is made with 100% organic soybeans. It is gluten-free with a milder and richer taste than other sauces and can be used to glaze meat and other protein dishes, or for salad dressing.
The traditional fermentation process and natural preservatives like salt in organic tamari make refrigeration of organic tamari optional.
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Does Tamari Sauce Expire?
Tamari sauce is fermented and brewed naturally, so it can go bad, even faster than other types of sauces, especially once opened. If it has not been opened and is stored properly, it can last up to two years, while opened tamari sauces stay in their prime for 3 months or more if refrigerated.
Although tamari sauce that is past its best before date might have lost its flavor and taste, it can still be edible, you just have to check for signs of spoilage, and these include:
- Bad smell
- Unusually dark sauce
- Presence of mold
- Loss of taste
If it does not have any of the above signs, it is safe to eat and will not make you sick.
Tamari is made from fermented soybean and sometimes little wheat. Unlike other sauces, it contains fewer ingredients.
These ingredients include:
These ingredients make Tamari thicker and richer in flavor.
Tamari is also known as Shoyu, is usually gluten-free, and is used as a dipping sauce for rice, tofu, and fries, to enhance their flavors.
Adding artificial flavor and preservatives to tamari sauce is really unnecessary and can be a sign of a low-quality product.
There are some similarities and differences between tamari and conventional soy sauce. One difference is that there is very minimal to no wheat in tamari, unlike normal soy sauce. Another difference is that the volume of soybeans in tamari is more than that in normal soy sauce. Hence, tamari is considered a healthier option because there is less sodium in it than in normal soy sauce.
A major similarity is the main ingredient. Both tamari and the normal soy sauce are made primarily with fermented soybeans.
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Hi, We are Bourbon O, a food blogger, cookbook author. I love eating lots of delicious food and figuring out how to make them.I have been an artist and journalist for many years. I am a food blogger who is crazy about food, drink and specially kitchen gadgets.