10+ Best Tamari Substitutes and When to Use Them

Need a tamari substitute? Whether you don’t have it on hand, can’t find it at the store, or have an allergy, try one of these substitutes for tamari instead.

Looking for more ingredient substitutions? See my guides for gochujang, Italian seasoning, or miso paste.

What is Tamari?

Tamari is a type of Japanese soy sauce known for its rich, umami flavor. It’s made by pressing the liquid from fermented soybean paste (miso). 

Unlike regular soy sauce, tamari is typically made with little to no wheat, making it a popular gluten-free alternative (though some do contain wheat, so always check the label if needed.

Tamari has a rich, smooth flavor profile with a deep umami flavor and tastes slightly less salty taste than traditional soy sauce, but with a slightly thicker consistency. It’s commonly used in marinades, stir-fries, dipping sauces, and dressings.

Whether you’re out of tamari or need a gluten-free substitute, there are several great substitutes to choose from. Each option has unique characteristics, so choosing the right one depends on your dish and dietary needs.

Best Tamari Alternatives

Soy Sauce

Soy sauce is the closest substitute with a similar flavor profile, but it’s important to note that most soy sauces contain wheat. Opt for a gluten-free soy sauce if necessary. It has a thinner consistency and a salty flavor. 

Dark soy sauce has a deeper, richer hue, and slightly sweeter taste whereas light soy sauce has a salty, umami flavor.

All-purpose soy sauce (regular soy sauce) is closer to light soy sauce, with a slightly richer flavor. Any variety of soy sauce can be used as a tamari sauce substitute.

Use soy sauce in place of tamari in stir-fries, marinades, dipping sauces, dressings, fried rice, or condiments such as gluten free sweet soy sauce (kecap manis), vegan oyster sauce, or Japanese spicy mayo.

Opt for reduced-sodium soy sauce to prevent your dish from being overly salty and add a pinch of brown sugar or a drop of maple syrup to more closely mimic tamari’s flavor balance.

Coconut Aminos

Coconut aminos are a soy-free, alternative made from coconut sap. They’re a particularly good tamari substitute for those with a soy allergy. This coconut tree sap has a similar viscosity to tamari but has a savory, slightly sweeter flavor with significantly less sodium.

Coconut aminos are a great option for paleo recipes or for those who don’t do well with soy. 

Used in:

• salad dressings such as carrot ginger miso dressing
• dipping sauces
• sauces such as soy free teriyaki sauce, vegan oyster sauce, gluten free hoisin sauce
• bowls such as deconstructed spring roll bowls or gluten free general tsos chicken

Pro tip: Since it’s milder, you may need to bump up the salty flavor, by adding kosher salt or sea salt, or combine it with other ingredients for more depth of flavor.

Liquid Aminos

Liquid aminos are a type of soy sauce made from concentrated amino acids that are derived from soybeans. They’re naturally gluten free and have a milder, slightly sweeter taste than soy sauce sauce. Many people say they taste closer to tamari than soy sauce with a little more of a distinct flavor.

Use in:

• dipping sauce for crispy rice paper dumplings
• salad dressings or sauces

Pro tip: Use slightly less than called for, as liquid aminos have a more concentrated flavor. But, season to taste with added salt as needed since they’re not as salty.

Miso Paste

Miso paste is a traditional Japanese seasoning that’s made by fermenting soybeans with sea salt and cultured grains (koji). This unique condiment has a thick, creamy texture with a salty, rich, and complex, umami flavor.

It’s a great substitute for:

• soups and broths such as red curry soup
• thick marinades or glazes like miso butter for seasoning vegetables and meats
• diluted dressings

Pro tip: For a thick, umami-rich alternative, mix white miso paste with a little water for a similar umami flavor. For an extra rich flavor, use red miso paste.

Hoisin Sauce

Hoisin sauce is a thick sauce with the perfect balance of salty, sweet, tangy, and umami/savory flavor with subtle hints of spice from hot sauce, garlic, and black pepper.

The main ingredient in hoisin sauce is soy sauce or tamari, so it’s one of the best substitutes for:

• Vietnamese peanut sauce to go with fresh spring rolls
• dim sum and other Cantonese cuisine
• stir-fry sauce
• Chinese barbecue sauce
• seafood dishes and more

If you have gluten free soy sauce, you can easily make your own gluten-free hoisin sauce. Otherwise, store-bought hoisin sauce is a great option.

Pro tip: For a thinner consistency, thin it out with a bit of warm water.

Teriyaki Sauce

Teriyaki sauce is a sweet, savory, and tangy condiment that originated in Japan. It’s often thick and glossy and has additional flavors from ingredients like garlic, ginger, and sesame.

It has many uses but is the best tamari sauce substitute for:

• marinating or glazing grilled meats or chicken
• sauce for chicken or shrimp kabobs and vegetables

Pro tip: Store-bought teriyaki contains wheat. If you need a gluten free option, make homemade soy free teriyaki sauce.

Oyster Sauce

Oyster sauce is a thick, dark brown condiment commonly used in Asian cooking. It has a sweet, salty, and savory flavor.

Traditionally, oysters were simmered in water until the liquid caramelized into a sauce, but commercial versions now use oyster extract and several additives.

Many brands have wheat in them and aren’t suitable for everyone, but there are gluten free brands.

You can very easily make your own vegan oyster sauce (gluten free and/or soy free if needed) using dried mushrooms and a handful of simple ingredients for a very similar umami flavor and nearly identical texture.

Oyster sauce is a great tamari replacement for:

• pasta dishes such as spicy garlic noodles
• stir-fries like pineapple chicken fried rice

Pro tip: If needed, you can thin it out with a bit of rice vinegar or lime juice which will help balance out the sweetness in the sauce.

Sweet Soy Sauce (Kecap Manis)

Kecap manis, also called ketjap manis or sweet soy sauce, is a thick, shiny dark sauce. It’s a staple of Indonesian cuisine and is most commonly used to make nasi goreng kampung (Indonesian fried rice) but is a popular condiment in other Asian cuisines as well.

It can be used as a substitute for tamari for:

• fried rice
• dipping sauce for sushi rolls
• drizzled over shrimp sushi bowls with avocado
• marinades

Pro tip: The gluten free version is difficult to find at most grocery stores. You can easily make your own gluten free sweet soy sauce. All you need are two ingredients.

Fish Sauce

Fish sauce has a strong umami flavor but with a higher salt content, thinner texture, and more pungent, unique flavor than tamari.

This condiment is often used in Southeast Asian cuisine and can be used for broths, Thai curries, Vietnamese dipping sauces, or seafood dishes. It’s a good substitute for non-vegetarian dishes.

Pro tip: A little bit goes a long way. To balance the fishy taste, mix it with a bit of fresh lime juice and brown sugar, coconut sugar, or maple syrup.

Worcestershire Sauce

Worcestershire sauce is a fermented, savory condiment with a savory, tangy flavor. 

It’s made with many similar ingredients used in Asian cooking such as vinegar, molasses, sugar, salt, anchovies, tamarind, and spices.

Although Worcestershire sauce has a different flavor profile, it’s still a flavor enhancer and can work well in fusion dishes (not authentic Asian cuisines) such as:

• beef dishes
• marinades
• savory stews

Pro tip: Worcestershire sauce contains both wheat and anchovies and is not suitable for everyone. For a gluten-free and anchovy-free/vegan option, The Wizard’s Worcestershire Sauce is great.

Broth + Balsamic Vinegar + Sea Salt

Balsamic vinegar has a sweet, tangy flavor that gets balanced out by the savory flavors in broth, especially when seasoned with sea salt.

This combination will result in a similar texture and color to tamari, but will not have nearly the depth of flavor or umami.

This naturally gluten-free alternative works in a pinch for:

• marinades

Pro tip: This is very much a last-resort substitute if you don’t have any of the other options above.

What is the Best Substitute for Tamari?

When it comes to substituting ingredients, it all comes down to what you’re making and your specific dietary restrictions. There’s not one best alternative when it comes to substituting tamari. Here are a few things to consider when choosing a substitution:

Texture – While texture isn’t a major concern with liquid seasonings like tamari, it does play a role in some recipes. If you need a thicker alternative, diluted miso paste can work well. For lighter applications, coconut aminos or liquid aminos are good choices.

Cooking time – Most tamari substitutes can be used as a direct 1:1 replacement without adjusting cooking time. However, some alternatives, like miso paste, may require blending with liquid to match tamari’s consistency.

Flavor profile – Tamari has a deep umami flavor with a smooth, less salty profile than soy sauce. If you need something with a close taste, coconut aminos or liquid aminos are great choices. If you’re open to a slightly different flavor, oyster sauce, Worcestershire sauce or fish sauce can add complexity.

Season to taste – Regardless of the substitute you choose, always taste and adjust your seasoning. Tamari has a balanced saltiness, so depending on the alternative, you may need to add a touch of salt or a bit of sweetness to balance out the flavors in the dish.

Frequently Asked Questions

More Ingredient Substitutions

• Cashew Butter Substitutes
• Miso Paste Substitutes
• Gochujang Substitutes