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Jozo

5.0 • 11 Reviews

Jozo is a gluten-free, Michelin-quality Tamari Soy Sauce, brewed with 2X the soybeans and aged for 18 months in cedar barrels called Kioke.

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Jozo Reviews

5.0

Jozo reviews indicate that Jozo is good, especially for those seeking a gluten-free alternative to traditional soy sauce. The brand is praised for its rich, nuanced flavor that elevates dishes without overwhelming them with salt, making it a popular choice for sushi and cooking. A notable strength is its delicious umami flavor, which many users find superior to other tamari or soy sauce options. However, some might find the availability limited, as it is not as commonly found in all markets. Overall, Jozo is a strong contender for those looking for a flavorful, gluten-free soy sauce alternative.

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  • 1y ago

    Flavor bomb! Jozo is by far the best tasting gluten-free tamari I've ever had. It is fantastic as a soy sauce substitute in all my recipes, and is a game changer for my Sushi dipping. 10/10!!!

  • 1y ago

    Rich tasting tamari soy sauce! Instead of a salt bomb when using traditional soy, you get a nuanced dose of umami. So much better! Perfect for sushi or cooking. And naturally gluten free - perfect for my family! Enjoy

  • 1y ago

    Delicious sauce! This tastes so good over ramen or rice. It is gluten free and gentle on my tummy. I love the squeeze tube, it makes it so easy to drizzle over things like fries too. It's just really good and strong flavored.

  • 1y ago

    my dad has celiac disease, so I’m always on the lookout for high-quality gluten-free products that will make cooking for him a little bit easier. This gluten-free soy sauce has an amazing flavor! I like adding it to Thai satay sauces.

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What is Jozo?

Jozo is a gluten-free, Michelin-quality Tamari Soy Sauce, brewed with 2X the soybeans and aged for 18 months in cedar barrels called Kioke.

In their own words

Jozo is the next generation of ingredients for flavor-seeking home chefs – our Barrel Aged Tamari Soy Sauce is brewed with 2X the soybeans and aged for 18 months in cedar barrels called “Kioke”. The result is a burst of umami flavor with a nuanced salt profile.