TAMARI in Wikipedia

TAMARI sebenaqnya ialah sejenis KICAP @ TO'YU @ SOY SAUCE orang Jepun. Kira2 LOUDNESS kenai la Tamari apadia.

Tamari (たまり, Tamari?)
Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari is popular among people eating a wheat free diet. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.

Tamari is made with more soybeans than ordinary soy sauce, resulting in a smoother, more balanced, and complex flavor. In the 17th and 18th centuries, the manufacturing of soy sauce developed from a household art to a commercial industry. To increase production, the thick, whole soybean mixture was replaced with a mixture of half wheat and half soybean. The new liquid resulting from fermentation became known as Shoyu, the common type of soy sauce used today.