Although soy sauce and tamari look very similar, they are made from fermented soybeans. There are subtle differences. Find out more about the differences in tamari and soy sauce, as well as different styles of Chinese or Japanese soy sauces.
Tamari, also known as tamari-shoyu in Japanese, is a Japanese condiment made from fermented soybeans. It is a good choice as a dipping sauce because it has a thicker consistency than Chinese soy sauce and has a more balanced taste. It is also vegan and gluten free. You can also buy the best kikkoman tamari shoyu 13 for your kitchen at reasonable prices online.
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Soybeans make up the main ingredient in soy sauce. Soy sauce is a brown liquid condiment that's salty and sweet. It's made by either fermenting soybeans, or by breaking them down with acid (hydrolyzing). This creates sugars and umami, which gives soy sauce its brown color.
WHAT IS THE DIFFERENCE ABOUT TAMARI VS. SOY SAUCE
tamari is brewed almost exclusively without wheat or with small amounts of wheat. Soy sauce, on the other hand, is made with wheat and soybeans. Tamari has a higher percentage of protein due to differences in brewing methods.
Tamari is visually thicker and darker than soy sauce. As a result, tamari will darken your food. Tamari is more flavorful than soy sauce in terms of flavor.