I would also reduce the salt
since coconut aminos is much less salty than soy sauce and tamari.
You may want to add a some salt, though,
since coconut aminos aren't quite as salty as tamari.
Not exact matches
These days, I use
coconut aminos, soy sauce and tamari (gluten - free soy sauce) interchangeably, but
since everyone knows what soy sauce is, let's talk about
coconut aminos instead.
Add a bit of
coconut aminos or tamari (remember you are adding these to taste
since tamari is far more salty than
coconut aminos).
Since I have received so many questions I decided to explain what
coconut aminos is and why I use it.
I recommend using half as much soy sauce or tamari as
coconut aminos since their flavors are more intense.
Even though I was fully aware of the potential implications of displaying the nutrient content of the
coconut sap on our website, (
since some folks might not fully understand the distinction between glutamic and aspartic acids in their naturally occurring forms, versus their processed counterparts) ~ I still chose to do so, because these
amino acids are important, necessary and healthful in their natural state, and are important components of the entire
amino acid spectrum.