To make the sauce add the tamari, honey, water, ginger, garlic, pepper and rice vinegar to a small saucepan over a low-medium heat. Whisk well to combine.

Pour a small amount of the liquid into a small bowl and add the corn starch. Whisk well to combine until there are no lumps.

Pour the slurry back into the sauce mixture. Continually whisk slowly until the sauce thickens slightly and the sauce is glossy. The sauce should be thick enough to coat the back of a spoon. Turn off the heat and set aside to cool to room temperature.

Transfer to a glass jar or glass container, place the lid on securely and refrigerate for up to 2 weeks.