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Substitute for Tamari

Tamari is a Japanese soy sauce that is typically gluten-free, darker, richer, and less salty than regular soy sauce.

The Best Substitute

The Professor's top pick for replacing tamari is Soy Sauce at a ratio of 1:1 replacement. This works well for stir-fries, marinades, dipping sauces, soups. There are 3 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.

Best Substitutes

🧑‍🔬 Professor's Pick

Soy Sauce

Ratio: 1:1 replacement
Works for: stir-fries marinades dipping sauces soups
Avoid for: gluten-free cooking (regular soy sauce contains wheat)

Flavor impact: Slightly saltier and less rich than tamari. The most common and accessible substitute. Not gluten-free.

Dairy-free

Coconut Aminos

Ratio: Use 1.5x the amount (coconut aminos is milder)
Works for: stir-fries marinades dipping sauces dressings
Avoid for: recipes needing strong soy flavor

Flavor impact: Sweeter, milder, and lower in sodium than tamari. Soy-free and gluten-free. Use more to approximate the same depth.

Dairy-free

Liquid Aminos (Bragg's)

Ratio: 1:1 replacement
Works for: cooking seasoning marinades
Avoid for: gluten-free needs (check label)

Flavor impact: Similar umami depth. Slightly different flavor profile but works well as a direct substitute.

Dairy-free
The Professor
The Professor says:

The practical difference between tamari and soy sauce in cooking is minimal for most recipes. The main reason to choose tamari is if you need a gluten-free option. Always check the label because some tamari brands do contain small amounts of wheat.

Frequently Asked Questions

Most tamari is gluten-free because it is made primarily from soybeans without wheat. However, some brands add small amounts of wheat. Always check the label if you have celiac disease or gluten sensitivity.

Yes, 1:1. Tamari is slightly less salty and richer in flavor. In most recipes, the difference is subtle. Tamari is actually preferred by many chefs for its deeper umami flavor.

Regular soy sauce is made from soybeans and wheat in roughly equal parts. Tamari is made primarily from soybeans with little or no wheat, resulting in a darker color, richer flavor, and less sharp saltiness.

The Bottom Line

If you are out of tamari, the best all-around substitute is soy sauce. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role tamari plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.

Source: Culinary References | Last verified: March 30, 2026