Tamari substitutes

1:1

Keeps the umami, flavour and liquid roles.

Formulated to match soy sauce closely. Salt levels vary between brands, so taste before adding more.

1:1

Keeps the umami, flavour and liquid roles.

Interchangeable in flavour and function, but standard soy sauce is brewed with wheat, so it is not gluten-free. It is also slightly thinner and sharper.

1:1

Keeps the umami, flavour and liquid roles.

Very close on saltiness and savouriness. Some brands are wheat-free and some are not, so check the label if gluten matters.

1:1, then taste and add salt

Keeps the umami, flavour and liquid roles.

Around a third less salty and noticeably sweeter, so a marinade needs extra salt and less added sugar. Soy-free as well as gluten-free.

Per 1 tbsp tamari: 2 tsp light miso whisked with 2 tsp water

Keeps the umami, flavour and liquid roles.

Thicker and cloudy, so it will not glaze a dish. Stir it in off the heat, since boiling flattens miso. Most miso contains barley or rice, so check for gluten.

Per 1 tbsp: 2 tsp fish sauce + 1 tsp water

Keeps the umami, flavour and liquid roles.

Strong and unmistakably fishy, and not vegetarian. Good in Southeast Asian dishes, wrong in a teriyaki glaze.

Per 1 tbsp: reduce 2 tbsp strong dried-shiitake soaking liquid to 1 tbsp, then add a generous pinch of salt

Keeps the umami and liquid roles; loses flavour.

Soy-free and gluten-free, but pale and thin, so it will not colour a dish or give it the fermented sharpness tamari brings.