I regularly use tamari to deepen flavors in sauces and soups, including those that are curried and tomato based. It also shows up in my cassoulet, chili, jambalaya, boeuf bourgignon, goulash, jamaican lemon soy ginger marinade for chicken cracklings, and my oft-used " mustard mayonnaise" condiment for everything from steamed broccoli to steak sandwiches. I also love it sprinkled on popcorn (honest, forget butter; this is so delicious!)
I mix it w/ cream cheese and toasted sesame seeds for a spread. And i use it in a curried white wine/tamari based salad dressing.
How about you?