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Tamari/Shoyu

Tamari/Shoyu

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Tamari and shoyu are Japanese soy sauces traditionally brewed from fermented soybeans, with tamari being a wheat-free variant that originated as a byproduct of miso production. Tamari offers a thicker texture and richer umami flavor compared to shoyu, which contains wheat and delivers a lighter, balanced saltiness. Both provide significant sodium content, but tamari’s gluten-free composition and higher protein levels make it preferable for restricted diets, while shoyu’s classic fermentation process enhances dishes like sushi and marinades with authentic Japanese flavor complexity.

Macro Impact

A 1 tbsp serving contains 9 calories, 1g protein, 1g carbs, and 0g fat.

Calorie Burn

How long would it take to burn off 9 calories?
Walking3.5 mph, moderate pace
2 min
YogaModerate effort, gentle pace
1 min
SwimmingModerate effort, freestyle
1 min
Biking12-14 mph, moderate effort
1 min
StairsStair climbing, moderate pace
1 min
Running5 mph (12 min/mile)
1 min

Nutrition Facts

Serving size1 tbsp (15 ml)
Amount per serving
Calories9
% Daily Value*
Total Fat0.0g
0%
Saturated Fat0.0g
0%
Trans Fat0g
Polyunsaturated Fat0.0g
Monounsaturated Fat0.0g
Cholesterol0mg
0%
Sodium831mg
36%
Total Carbohydrate0.8g
0%
Dietary Fiber0.1g
0%
Total Sugars0.2g
Includes Added Sugars0g
0%
Protein1g
Vitamin D0mcg
0%
Calcium4mg
0%
Iron0.3mg
2%
Potassium49mg
1%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
1 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
0 / 78 g
0%
Monounsaturated
0 / 31 g
0%
Polyunsaturated
0 / 23 g
0%
Saturated
0 / 23 g
0%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
0%
Omega 6
0 / 19 g
0%
Omega 9
0 g
Protein
Protein
1 / 80 g
2%
Amino Acids
Histidine
0 / 3 g
1%
Isoleucine
0 / 2 g
4%
Leucine
0 / 3 g
3%
Lysine
0 / 2 g
4%
Methionine
0 / 1 g
2%
Phenylalanine
0 / 2 g
3%
Threonine
0 / 1 g
4%
Tryptophan
0 / 0 g
7%
Valine
0 / 2 g
3%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
1%
Riboflavin, B2
0 / 1 mg
2%
Niacin, B3
1 / 15 mg
3%
Pantothenic Acid, B5
0 / 5 mg
1%
Pyridoxine, B6
0 / 1 mg
2%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
0 / 2 mcg
0%
Folate
2 / 400 mcg
1%
Vitamin A
0 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
0%
Vitamin K
0 / 105 mcg
0%
Minerals
Calcium
4 / 1k mg
0%
Copper
0 / 1 mg
1%
Iron
0 / 13 mg
2%
Magnesium
9 / 370 mg
2%
Manganese
0 / 2 mg
6%
Phosphorous
22 / 700 mg
3%
Potassium
49 / 3k mg
2%
Selenium
0 / 55 mcg
0%
Sodium
831 / 2.3k mg
36%
Zinc
0 / 10 mg
1%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
10 g
Caffeine
0 mg
Choline
4 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Soy sauce made from soy and wheat (shoyu). USDA Standard Reference, Legacy. Food ID 174277.
  2. 2.Soy sauce made from soy (tamari). USDA Standard Reference, Legacy. Food ID 174278.
  3. 3.Soy sauce (made from soy), tamari. Canadian Nutrient File. Food ID 3329.
  4. 4.Soy sauce (made with soy and wheat), shoyu, regular. Canadian Nutrient File. Food ID 3403.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

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