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San-J Organic Reduced Sodium Gluten Free Tamari Soy Sauce -- 20 fl oz

San-J Organic Reduced Sodium Gluten Free Tamari Soy Sauce
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San-J Organic Reduced Sodium Gluten Free Tamari Soy Sauce -- 20 fl oz

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San-J Organic Reduced Sodium Gluten Free Tamari Soy Sauce Description

  • Made With 100% Whole Soy
  • Contains 25% Less Sodium Than Regular Tamari

  • Reduced Sodium San-J gluten Free Tamari is a premium soy sauce that is naturally brewed with 100% whole soyeans and no wheat whereas regular soy sauce is made with 40-60% wheat.
  • Higher concentration of soy protein from whole soybeans gives Reduced Sodium San-J Tamari a richer and milder taste than regular soy sauce
  • Reduced Sodium San-J Gluten Free Tamari has more flavor enhancing properties than salt. Reduce sodium intake and enjoy the full flavor of your dish by adding 1 tsp. Tamari (233 mg sodium) instead of 1/4 tsp. salt (550 mg sodium)
  • Stir fry or marinate poultry, meat, seafood, vegetables and tofu. Add 1-2 tsp. to perk up sauces, soups, gravies and casseroles.

Free Of
Wheat, MSG, artificial preservatives and gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 1 Tbsp.
Servings per Container: 40
Amount Per Serving% Daily Value
 Calories from Fat0
Total Fat0 g0%
Sodium700 mg29%
Total Carbohydrates1 g0%
Protein2 g*
Vitamin A0%
Vitamin C0%
*Daily value not established.
Other Ingredients: Water, organic soybeans, salt, and organic alcohol (to preserve freshness).

This product contains soy ingredients.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Pho With Sweet Potato Squash & Mushrooms

A bowl of good soup is satisfying on many levels, especially when you’re spooning up something healthy, hearty and homemade. The season is ripe for new recipes, so before you heave out the crockpot for another classic chicken noodle or simple vegetable creation, consider capturing the flavors of autumn in a vegan version of Vietnamese pho. Traditionally made with fish sauce, this broth is a blend of brown rice miso, tamari and flavors reminiscent of fall: maple, cinnamon, ginger and star anise. A joy to sip on its own, a ladleful becomes a meal with the addition of soft noodles, roasted squash and strips of tofu.

Vegan Pho Recipe With Sweet Potatoes & Mushrooms

Vegan Pho With Sweet Potato Squash & Mushrooms

Serves 2


2 Tbsp. brown rice miso
3 cups water
1 Tbsp. maple syrup
1 Tbsp. tamari
1 Tbsp. rice vinegar
2 cloves garlic, minced
1” piece ginger, whole/peeled
¼ tsp. chili pepper flakes
2 whole star anise
1 cinnamon stick
2.5 oz. enoki mushrooms

1 sweet potato (delicata) squash
1 Tbsp. extra virgin olive oil

For serving
½ block extra-firm tofu, sliced or cubed (room temperature)
4 oz. brown rice spaghetti, cooked/drained/rinsed (room temperature
1 cup fresh basil leaves
1 tsp. sesame seeds


  1. To roast squash, preheat oven to 400 degrees F. On parchment-lined baking sheet, arrange squash and toss with olive oil. Cook for 25-30 minutes or until tender.
  2. For broth, in large saucepan, whisk together miso, tamari, maple syrup, vinegar, garlic and water. Stir in ginger, cinnamon stick, chili flakes, star anise and mushrooms. Cook over medium-high heat, uncovered, for 20 minutes. Remove ginger, cinnamon stick and star anise.
  3. Ladel broth into bowls and add spaghetti, squash, basil and tofu. Top with sesame seeds.
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