Understanding MSG and Natural Glutamates
Monosodium glutamate (MSG) is a food additive and a sodium salt of glutamic acid, an amino acid found naturally in many foods. It is used to enhance the savory umami flavor profile. The human body metabolizes added MSG and the free glutamates naturally present in foods like cheese and tomatoes in the exact same way. The controversy surrounding MSG, often linked to the debunked "Chinese Restaurant Syndrome," has been refuted by numerous studies, which concluded that the additive is generally safe for consumption.
Naturally occurring glutamates are created during fermentation and aging processes. As proteins break down, they release free glutamates that provide a deep, complex flavor. This is the case with tamari, miso, aged cheeses, and cured meats. Therefore, while tamari does not contain added MSG, it is rich in these natural flavor compounds.
How Tamari's Production Affects its Flavor
Tamari has a different production method and ingredient base than traditional soy sauce. This distinction directly impacts its flavor and glutamate content. Originally, tamari was a byproduct of miso paste fermentation. Today, it is produced specifically by fermenting a mash composed mostly of soybeans, with little to no wheat, salt, and water.
This longer, more soy-heavy fermentation process results in a thicker, darker sauce with a more concentrated and complex umami flavor. The fermentation naturally breaks down the soy proteins, creating a high concentration of glutamic acid and giving tamari its signature profile without the need for synthetic additives.
The Importance of Label Reading
While most traditional and high-quality tamari brands, like San-J and Eden Foods, explicitly state they do not add MSG, it is always wise to check the label. Some commercial sauces might use shortcuts or add flavor enhancers. Look for the ingredient "monosodium glutamate" or its E-number equivalent, E621. Be mindful that some food additives, such as yeast extract or hydrolyzed protein, also contain naturally high levels of free glutamates and may be listed as "natural flavors".
Tamari vs. Soy Sauce: A Flavor and Glutamate Comparison
| Feature | Tamari | Regular Soy Sauce (Shoyu) |
|---|---|---|
| Primary Ingredients | Mostly soybeans, salt, water. Often wheat-free or contains minimal wheat. | Equal parts soybeans and wheat, plus salt and water. |
| Fermentation Process | Longer fermentation period (up to one year or more), resulting in a more mellow, deep umami flavor. | Shorter fermentation period, typically yielding a sharper, more pronounced flavor. |
| Natural Glutamates | Higher concentration of naturally occurring glutamates due to the soy-rich, prolonged fermentation. | Contains natural glutamates, but generally less concentrated than tamari. |
| Added MSG | Rarely contains added MSG, especially traditional and organic versions. | Can contain added MSG, so checking the label is essential. |
| Flavor Profile | Richer, less salty, and more balanced. | Sharper, saltier, and more acidic. |
| Texture | Thicker and darker. | Thinner and lighter in color. |
Other Foods High in Natural Glutamates
Tamari is just one example of a food that naturally contains high levels of free glutamates. The savory umami taste is a key characteristic of many fermented and aged products. Here are some other common foods rich in natural glutamate:
- Aged Cheeses: Hard cheeses like Parmesan are packed with natural glutamates.
- Tomatoes: Ripened tomatoes, tomato paste, and sundried tomatoes are all excellent sources.
- Mushrooms: Varieties like shiitake and kombu (a type of seaweed) are well-known for their umami-rich profiles.
- Meat and Seafood: Cured meats, anchovies, and many types of fish stock contain high levels of glutamates.
- Miso Paste: Since tamari is a byproduct of miso, it's no surprise that miso paste is also full of natural glutamates.
- Fermented Sauces: Fish sauce and oyster sauce are other condiments with high levels of natural glutamates.
Conclusion
In summary, does tamari contain MSG? For most traditional and health-conscious brands, the answer is no, in terms of added MSG. However, the rich, savory flavor that people associate with MSG is present in tamari as naturally occurring glutamates, which are a healthy and delicious byproduct of its fermentation process. The key is to differentiate between the natural presence of these flavor compounds and the synthetic additive. By reading labels and choosing high-quality, traditionally brewed products, you can enjoy the full umami profile of tamari without concerns about added MSG. For more on food additives and labeling standards, you can check official resources such as the U.S. Food and Drug Administration (FDA).(https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg)
