Kikkoman introduce new Tamari Gluten Free Soy Sauce

Peter Morrell attends the launch of this new soy sauce that is ideal for coeliacs and anyone with a wheat allergy.

Gluten is a protein found in cereal products like wheat, rye and barley and many people have an intolerance of it. Symptoms can be severe and dangerous and the only cure is to follow a strict gluten free diet.

Following this diet can be very difficult but some manufacturers like Kikkoman have taken the initiative and produced a gluten free version of their world famous soy sauce. Called Tamari this new soy sauce is made with just four ingredients, water, soybeans, salt and alcohol. The product is naturally brewed and has an intense flavour.

But don’t just think of oriental food when using Tamari, it can perk up everything from a Bolognese sauce to soups, salad dressings and casseroles.

I was recently at the launch of Tamari which was held at Quince restaurant in the Mayfair Hotel in London. Exuberant Chef Patron Silvena Rowe, queen of fusion cooking, created a menu that showcased the versatility of Tamari and some of the other Kikkoman products.

Our starter was a jumbo prawn with a Ponzu sauce made from citrus juice, dashi, a Japanese stock and Tamari. This light sauce brought out the full flavour of the prawn while adding its own unique taste.

The main course was the French favourite, Cote de Boeuf but with a twist. This was 45 day aged beef which had been marinated in a Kikkoman Teriyaki sauce and served with a dipping sauce of Tamari and pomegranate. Again East met West in a harmonious way.

The secret of soy sauce is that it has an Umami taste. Umami is that elusive fifth taste that is complex and savoury, it can be found in the crispy end of a meat joint and in parmesan cheese. Soy sauce not only brings its own taste but actually enhances the flavours of other food without adding extra salt.

The Japanese started to use soy as a seasoning in around 500AD when the influence of Chinese Buddhism forbade the use of flavoursome meat and fish based sauces.

When Dutch and Portuguese traders reached Japanese shores in the 17th century, they prized soy sauce above any other condiment. It was traded through Europe and when it reached France, King Louis XIV named it “liquid spice”, which is how it has been known ever since.

Kikkoman Naturally Brewed Soy Sauce is manufactured according to a 300-year-old traditional Japanese recipe. It develops a characteristic deep, reddish-brown colour, clarity and rich, full flavour and spicy aroma in a continuous, gentle fermentation which lasts several months.

So if you want full flavour without the gluten then look out for Tamari gluten free soy sauce, it’s available on the Free-From aisle in Sainsbury’s for arounf £2.89

For more information and recipes visit www.kikkoman.co.uk

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