While 'tamari' is generally used to refer to wheat-free soy sauces, this version inverts that formula and is made entirely from wheat. Aged for months in cedar vats, it's malty and tangy-sweet with notes of white miso. Lovely in salad dressings, its salty-sweet flavor plays well with sake and mirin. Also shines when drizzled over simple vegetable dishes and roasted salmon.