Tamari substitutes
Tamari substitutes — 6 options, ranked, with the exact amount
Also called Tamari Sauce
Use Soy sauce
Same amount as the tamari
The best substitutes for tamari are soy sauce, coconut aminos, or liquid aminos. For gluten-free options, use coconut aminos or gluten-free soy sauce.
Tamari is the salt of the dish - about 1,000 mg of sodium a tablespoon - plus the fermented glutamates that make food taste finished rather than merely salted. It is brewed like soy sauce but with little or no wheat, and it stains everything brown.
- The tweak —
- Use directly as a 1:1 substitute, or dilute with a small amount of water if too salty.
- Best for —
- stir-fries
Updated 19 Aug 2026 · no sponsored swaps
Saltprimary
About 1,000 mg of sodium per tablespoon, marginally more than soy sauce's 880 mg and roughly what 1/3 tsp of fine salt carries. In most stir-fries, marinades and dipping sauces it is the only salt in the recipe, so a swap has to be measured against that figure rather than poured in by eye.
Umami & savory depthprimary
Months of fermentation break soy protein down into free amino acids, mostly glutamate. That is why a splash makes a broth taste finished, and why salt alone leaves the same dish tasting salty but hollow. Tamari is brewed with little or no wheat, which is why it tastes rounder and less sharp than ordinary soy sauce.
Aroma & flavor identitysecondary
The roasty smell that rises when tamari hits a hot pan is volatile and short-lived. Boil it for twenty minutes and the aroma is gone, leaving only salt - which is why it goes into a stir-fry near the end and into a marinade at the start.
Browning & colorsecondary
It stains everything it touches dark brown, and its sugars and amino acids brown further in a hot pan. This is the job you notice has gone missing when a stir-fry tastes right but comes out looking pale.
Every option, one card
Ranked| # | Substitute | Instead of tamari |
|---|---|---|
| 1 | Soy saucestir-fries | Same amount |
| 2 | Coconut aminosgluten-free cooking | Same amount |
| 3 | Liquid aminosgluten-free cooking | Same amount |
| 4 | Worcestershire saucemarinades | Same amount |
| 5 | Fish saucestir-fries | Same amount |
| 6 | Miso paste + watersoups | 1 tsp miso + 2-3 tbsp water per 1 tbsp tamari |
Soy sauce
similar but saltier
The most common substitute, though slightly different in flavor and texture.
- Covers
- Salt
- Umami & savory depth
- Aroma & flavor identity
- Browning & color
- Best for
- stir-fries, marinades, sauces, dressings, general cooking
- Texture
- thinner
- Prep
- Use directly as a 1:1 substitute, or dilute with a small amount of water if too salty.
Soy sauce is saltier and has a different texture than tamari. Use slightly less soy sauce or add a bit of water.
Coconut aminos
sweeter, similar umami · similar texture
Gluten-free and soy-free alternative with a similar umami flavor.
- Covers
- Umami & savory depth
- Browning & color
- Misses
- Salt — not covered
- Aroma & flavor identity — not covered
- Best for
- gluten-free cooking, soy-free diets, stir-fries, marinades, dressings
Sweeter than tamari but provides similar umami depth. Good for those avoiding soy or gluten.
Liquid aminos
very similar · similar texture
Gluten-free alternative made from soybeans, similar to tamari.
- Covers
- Salt
- Umami & savory depth
- Browning & color
- Misses
- Aroma & flavor identity — not covered
- Best for
- gluten-free cooking, stir-fries, marinades, sauces, dressings
Very similar to tamari in flavor and texture. Made from soybeans without wheat.
Worcestershire sauce
different but complex · similar texture
Complex flavor profile with umami depth, though different from tamari.
- Covers
- Umami & savory depth
- Browning & color
- Misses
- Salt — not covered
- Aroma & flavor identity — not covered
- Best for
- marinades, sauces, stir-fries, when you want complex flavor
- Prep
- Use directly as a 1:1 substitute, but be aware of the different flavor profile.
Has a different flavor profile but provides good umami depth. Contains anchovies, so not suitable for vegetarians.
Fish sauce
much stronger, fishy · similar texture
Strong umami flavor, though quite different from tamari.
- Covers
- Salt
- Umami & savory depth
- Misses
- Aroma & flavor identity — not covered
- Browning & color — not covered
- Best for
- stir-fries, sauces, when you want strong umami, Asian cooking
- Prep
- Use less than the full amount and taste as you go. Start with half the amount.
Much stronger and fishier than tamari. Use sparingly and adjust to taste. Not suitable for vegetarians.
Miso paste + water
similar umami, slightly different
Fermented soybean paste diluted with water to create a similar umami flavor.
- Covers
- Umami & savory depth
- Misses
- Salt — not covered
- Aroma & flavor identity — not covered
- Browning & color — not covered
- Best for
- soups, sauces, marinades, when you want authentic Japanese flavor
- Texture
- thicker, needs dilution
- Prep
- Mix miso paste with warm water until smooth and the consistency of tamari.
Provides similar umami depth. Use white or yellow miso for milder flavor, red miso for stronger flavor.
Questions
8 questionsWhat's the difference between tamari and soy sauce?
Tamari is made from 100% soybeans without wheat, while soy sauce contains wheat. Tamari has a richer, more complex flavor and is naturally gluten-free.
Can I use soy sauce instead of tamari?
Yes, soy sauce can be used as a substitute for tamari, but it's saltier and has a different texture. Use slightly less soy sauce or add a bit of water.
Is tamari gluten-free?
Yes, tamari is naturally gluten-free as it's made from 100% soybeans without wheat, unlike traditional soy sauce.
What's the best gluten-free substitute for tamari?
Coconut aminos is the best gluten-free substitute for tamari. It's also soy-free and has a similar umami flavor profile.
Can I use Worcestershire sauce instead of tamari?
Yes, Worcestershire sauce can be used as a substitute, but it has a different flavor profile. It contains anchovies, so it's not suitable for vegetarians.
How do I substitute miso paste for tamari?
Mix 1 teaspoon of miso paste with 2-3 tablespoons of warm water to create a tamari-like consistency. Use white or yellow miso for milder flavor.
Is tamari healthier than soy sauce?
Tamari is often considered healthier as it's naturally gluten-free and has a richer flavor, so you typically use less of it.
Can I use fish sauce instead of tamari?
Yes, but fish sauce is much stronger and fishier than tamari. Use less than the full amount and adjust to taste.
Tips for substituting tamari
10 tips- Tamari is naturally gluten-free, making it good for those with gluten sensitivities
- It has a richer, more complex flavor than regular soy sauce
- Use tamari in smaller quantities than soy sauce as it's more concentrated
- Tamari works excellently in marinades, dressings, and dipping sauces
- It's good for adding umami depth to vegetarian and vegan dishes
- Store tamari in a cool, dark place and it will keep for years
- Tamari has a slightly thicker consistency than regular soy sauce
- It's made from 100% soybeans without wheat, unlike traditional soy sauce
- Use tamari as a finishing sauce for sushi and sashimi
- It pairs well with ginger, garlic, and sesame oil in Asian cooking