Thank Goodness for Low-Sodium Gluten-Free Soy Sauce

gluten-free-soy-sauce-sushiI love Asian flavors — fish sauce, soy sauce, hoisin, sriracha … it’s all delicious to me. But since I’ve gone gluten-free, Asian cooking has become a little more troublesome as a lot of sauces have wheat in them (not to mention MSG and loads of sodium), making them no bueno for my digestive tract. So when we were sent a couple of bottles of San-J’s Tamari Lite to try — a gluten-free soy sauce with 50 percent less sodium — I was so ready to get in the kitchen and get to cooking some Asian eats for Around the World Week!

gluten-free-soy-sauce-front

For the past few months I’ve been using Coconut Aminos as soy sauce (which, for the record is awesome), but I was ready to try something new. Made from 100 percent soybeans, Tamari Lite is certified gluten-free, kosher, vegan and is made from non-genetically modified soybeans (Non-GMO Project verified).

gluten-free-soy-sauce-back

Unlike some other brands of soy sauce, I found Tamari Lite to be a bit more subtle and more complicated than your usual soy sauce. Salty and a little nutty, it has a rich deep flavor. (Apparently it takes San-J up to six months from bean to bottle, and they make it in a small-batch process.) San-J Tamari Lite can be used in stir-fry, rice or noodle dishes, as a flavor enhancer in soups and sauces, and as a marinade or a condiment, which is pretty much exactly all of the ways I decided to test it.

My first experiment was combining it with a little peanut butter, ginger, garlic and lime juice as a sauce on my latest dinner creation: fish “tacos” in a bowl!

gluten-free-soy-sauce-peanut-butter

I basically mix the sauce and then pour it on shredded cabbage and chopped red peppers, which I then saute and top with broiled white fish and roasted peanuts. The results? DELICIOUS. Although next time I think I need to go heavier on the Tamari Lite. (Confession: Sometimes when I get new things I like, I hoard them a bit, trying to use as little as possible so that I have more for later.)

gluten-free-soy-sauce-fish-tacos

A few nights later, we invited ourselves over to a friend’s house to make sushi.

sushi

If you’ve never made sushi before, it’s a really good time, especially with buds and with lots of yummy fixin’s like cream cheese, carrots, cucumbers, lox, shrimp, crab and wasabi.

jenn-sushi

Everyone has their own unique style when it comes to rolling. This is how I roll — there’s lots of rice-patting involved.

sushi-rolling

I tend to make really square rolls and go easier on the rice but heavy on the veggies — no surprise there, right? (Mine are on the far left; Ryan’s are on the right.)

rolled-sushi

We started our meal off right with a bowl of miso with shrimp and tofu mixed in and fresh cilantro on top. I topped mine off with just a little Tamari Lite for extra flavor fun.

miso

Then it was sushi time! (We let the rolls cool in the fridge for about 30 minutes before cutting them.)

sushi-plate

Although obviously my sushi technique needs work, these were really good with a little bit of wasabi and the gluten-free soy sauce. Everyone enjoyed them! (Again, here I go with tricking my friends into eating hippie food products.)

gluten-free-soy-sauce-sushi

To go along with our sushi, I mixed up a quick cucumber and fresh mint and cilantro salad. Super refreshing, I dressed it with a mix of lime juice, rice wine vinegar and the — you guessed it — Tamari Lite. Was a nice almost relish-like addition to the meal. And not overly salty at all!

cucumber-herb-salad

So, yeah, Tamari-Lite, I’m giving you two fit bottomed foodie thumbs up! And, I promise not to hoard you too much.

Do you go for low-sodium or gluten-free soy sauce? Try to find something that’s non-GMO? What’s your favorite thing to put soy sauce in? I’m ready to try it in new ways! —Jenn

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2 Comments

  1. Not a huge fan of San-J, do you think Little Soya would be a suitable replacement. It’s my favourite, soy sauce and low sodium 🙂

    Please let me know your thoughts.

    Thanks Jenn!