Gluten is often the cause of digestive problems and other signs of gluten intolerance. Among the unsuspected foods that contain gluten, we find soy sauce. And yes, although soy is part of the foods in gluten-free diets, if it is prepared in a sauce, the situation is completely different.
Soy sauce, the touch of gluten in sushi
The good news if you are following a gluten-free diet is that you can still eat sushi. As we know, “gluten-free” often rhymes with “frustration”. No more bread, pastries, pasta or biscuits. If today there are alternatives to replace foods that contain gluten and make this diet enjoyable, know that when it comes to sushi, don’t panic, rice and fish do not naturally contain gluten. So don’t ask yourself any questions, go for it with your eyes closed.
Be careful though, sushi is often served with soy sauce. A delicious Japanese sauce, available in a salty or sweet version, composed almost exclusively of fermented soybeans. Salt (or sugar depending on the recipe) and wheat flour are added to this fermentation to soften the taste of the soy. Since wheat flour comes from a cereal that naturally contains gluten, if you are particularly intolerant to it, you will need to change the seasoning.
What sauce replaces soy sauce?
To stay on the flavors of Japan and on a good sauce / sushi pairing, opt for tamari sauce. This sauce is, just like soy sauce, a fermented soy condiment. The only difference is that it does not contain any trace of gluten. The reason? No wheat is added. Its taste is therefore not softened, which is why tamari sauce will be slightly more pronounced in the mouth than soy sauce.
