The In-Betweens

Asian Cucumber Salad

with a simple, sweet-and-tangy dressing

SOUND BITE

Cool, crunchy and refreshing, this lightly dressed but highly flavored salad is a cucumber-lover’s dream and can be made in under 15 minutes. It’s a variation of the Japanese Sunomono salad, which means “vinegared things.” I’d pair this delicious and somewhat addictive “vinegared thing” with any Asian-inspired main dish.

What is Tamari Soy Sauce?

Soy sauce is the MVP of flavor enhancement—it seasons, deepens, balances and enriches whatever it touches.

Whether it’s bringing an Asian salad dressing to life or making a marinade irresistible, a little splash of soy sauce goes a long way!

So, what about tamari? It’s soy sauce’s equally tasty, gluten-free cousin. 
While regular soy sauce is brewed with soybeans and wheat, tamari is traditionally made with just soybeans, making it naturally gluten-free. It’s also a little richer, smoother and less salty, with a stronger umami punch.

Umami means “pleasant, savory taste” in Japanese, and it’s the fifth taste after sweet, sour, salty and bitter. It’s that deep, mysterious, almost meaty flavor that makes your taste buds go wild and crave more. I think it should be called YUMami!

Whether you’re a regular soy sauce die-hard or it’s tamari all the way, just remember:

A good splash of either will take your dressings, marinades and sauces from so-so to SO SO good!