Frequent Asked Questions
Q: Are any San-J products certified FODMAP Friendly?
The following products are FODMAP certified:
Tamari Soy Sauces and Shoyu (full line is approved)
Tamari Soy Sauce
Reduced Sodium Tamari Soy Sauce
Tamari Lite Soy Sauce – 50%
Organic Tamari Soy Sauce
Organic Reduced Sodium Tamari Soy Sauce
Q: What is Tamari? What is the difference between Tamari and regular soy sauce?
Tamari is a premium Japanese soy sauce.
The major difference between Tamari and regular soy sauce is the proportion of ingredients between soybeans and wheat. While regular soy sauce contains 40-60% wheat, San-J Gluten Free Tamari Soy Sauce is made with 100% soybeans and no wheat. While the sodium level of San-J Tamari and regular soy sauce is the same, the higher concentration of soybeans in San-J Tamari gives a richer, smoother, more complex taste than ordinary soy sauce.
Q: How is San-J Tamari brewed?
San-J Tamari is brewed and aged for up to six months using Japanese brewing methods handed down through eight generations.
Q: Is San-J soy sauce fermented?
Q: Is San-J soy sauce pasteurized?
All San-J Tamari and Shoyu soy sauces are pasteurized. We do so to stop the fermentation process from continuing inside of each bottle of Tamari or Shoyu - otherwise, it could lead to off-flavors and harsh aromas and also create gases. We use the pasteurization method to maintain the best quality of our sauce as long as possible.
Q: Are any artificial preservatives, flavors, or colors added to San-J products?
No. No artificial preservatives, flavors, or colors are added to San-J products.
Q: Are San-J products vegan?
All San-J Gluten Free Tamari Soy Sauce, Shoyu, Wakame Soup, Teriyaki Crackers, Tamari Brown Sesame Crackers, Tamari Black Sesame Crackers are certified vegan. The brown sugar used in San-J sauces is produced without the use of bone char.
Q: Does San-J Tamari contain MSG?
We do not add MSG, but there could be some naturally occurring during the fermentation.
During fermentation, the protein in the soybeans is broken down to polypeptide chains and amino acids. The main amino acid we obtain is glutamic acid. Since the soybeans are fermented in a high salt brine solution, there could be some interaction of glutamic acid with sodium, creating some naturally occurring MSG (monosodium glutamate). Naturally occurring MSG can be found in many natural foods that have a rich flavor, such as cheese, mushrooms and tomatoes.
Q: Are any San-J products certified Organic?
Q: Are San-J products kosher?
San-J Tamari, Shoyu, Gluten Free Asian Cooking Sauces are all certified kosher by Orthodox Union.
Q: Do your products contain GMOs?
San-J participates in the Non-GMO Project (www.nongmoproject.org). Our Tamari, Shoyu, Cooking Sauces, and Rice Crackers are Non-GMO verified.
*Look for a Non-GMO Project seal on the label.
Q: Where is your Tamari / Shoyu made?
San-J brews Tamari soy sauces in the USA. We blend it with Tamari made in Japan when necessary for Tamari (Black label), Reduced Sodium Tamari (White label), Tamari Lite 50% Less Sodium. Shoyu is made in Japan.