Tamari is a type of Japanese soy sauce that is made primarily from fermented soybeans. Unlike regular soy sauce, which often contains wheat, tamari is typically gluten-free, making it a popular choice for those with gluten sensitivities. It has a rich, savory flavor and is often used in marinades, dressings, and as a dipping sauce. Tamari is produced through a fermentation process that involves the use of koji, a mold that helps break down the soybeans. This process results in a thicker consistency and a deeper color compared to regular soy sauce. It can be enjoyed in various dishes, enhancing the umami taste of foods.