tamari

Seems to be made from fermented soybean paste, which is how tamari is made too (byproduct of miso paste).

You can clear the flavor residue out of the hot pan by adding a splash of sherry, vinegar, or tamari.

And if you want to experiment beyond that, try Kikkoman or San-J tamari varieties.

It's like if you only taste soy sauce with the center of your tongue, you taste tamari with the tip, center and sides.

I use a lot of tamari/soy sauce when I cook, but not enough that the food tastes overly of it.

Nutritional yeast, tamari, and dried mushrooms goes a long way for me.

Another commentor suggests this is more like tamari than soy sauce.

It does, when it doesn't that's when you call it tamari.

As for tofu: marinate in maple syrup and tamari, then roast.

The Kikkoman gluten free variant is also labelled as tamari.

Your default should be Kikkoman, which is fermented for at least a year (and will probably be called Tamari outside of Japan, even though it isn't).

Reprocessed (sai-shikomi) soy sauce, made by fermenting soy sauce twice, is considered a middle ground between koikuchi and tamari in terms of richness and is popular for dipping.

It's gotten so bad that "tamari" is often the one that doesn't have wheat in it abroad.

Personally once I switched to tamari I never went back to "regular" soy sauce, the flavor is quite a bit richer and more versatile in cooking, in my opinion.

Here is a quote and article that details this: "The agent, suspecting Tamari was involved in pro-Palestinian activism, wanted to inspect her private email account for incriminating evidence.

Tamari is "low wheat" rather than specifically "no wheat".

Masato Tamari, a very talented pediatric allergist and postdoctoral fellow in my lab, was unde- terred by the challenges and decided to persist.

Tamari is a good answer to this problem (soy sauce made without wheat).

Tamari seems to have a much richer flavor than soy sauce.