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What Is Tamari?
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What Is Soy Sauce?
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The raw soy sauce is held in a special tank for a few days so the mixture can settle into three layers: oil on top, sediment on the bottom and what will become soy sauce in the middle. The soy sauce is heated to help stabilize the sauce and adjust the aroma and color. The sauce is transferred to bottles and eventually makes its way to your kitchen.
The key differences between tamari and soy sauce are that tamari is darker, slightly thicker and has a more umami-rich taste due to the higher concentration of soybeans. “Soy sauce, on the other hand, tends to have a more straightforward and salty taste,” says Hunter. Soy sauce is also produced in different styles, including light, dark, sweet and low-sodium.
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When Should You Use Tamari vs. Soy Sauce in Cooking?
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Is One Healthier Than the Other?
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