Tamari is a Japanese soy-based liquid seasoning traditionally produced as a byproduct of miso fermentation. It’s rich, deeply savory, and full-bodied, the most umami of the soy condiments. Tamari has a long history in Japanese cuisine and was originally made by collecting the liquid that naturally rose to the surface of fermenting miso paste. Today, authentic tamari remains fermented, which sets it apart from Bragg Liquid Aminos (which is hydrolyzed, not fermented). The fermentation process not