Tamari
Product Information
Tamari
Tamari
Gluten-free and one of the greats — flavor you won't find elsewhere
Simple ingredients, complex flavor
Our Momofuku Tamari is chef-tested and restaurant-grade.
RESTAURANT GRADE
Building on a decade of research in the Momofuku Culinary Lab, Momofuku Goods products are made with the same umami-rich ingredients we use in our restaurants. These restaurant-grade pantry staples are the easiest way for the home cook to make next-level homemade meals.
Use on braised meats
Elevate sushi nights
Use as a marinade
Incorporate into stir fry
Use on braised meats
Elevate sushi nights
Use as a marinade
Incorporate into stir fry
let's play with fire
SOY SAUCE EGGS
Servings: 6 Eggs
Our Momofuku Soy Sauce Eggs, featured in Food52 as their most popular egg dish, are one of the most versatile ingredients to have handy in the kitchen.
Read full recipe
SPICY TUNA BOWLS
Servings: 3
We love to make easy spicy tuna with just Kewpie mayonnaise and some chili crunch—but this recipe levels things up using inspiration from the spicy tuna kimbap we used to serve at Momofuku Kāwi.
Read full recipe
TAMARI
Momofuku Tamari starts with tamari that we steep with kombu for 16 hours. The result is a sharper, lighter flavor that's similar to soy sauce but does not contain gluten. It's perfect in salad dressings, sashimi, and all the classics like sushi.
OUR CHEF AND FOUNDER
David Chang is the chef and founder of Momofuku. Called one of “the most influential people of the 21st century” by Esquire, David has appeared on numerous television shows including The Mind of a Chef, Ugly Delicious, and The Next Thing You Eat. His cookbook, Momofuku, is a New York Times bestseller.
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