When our dishes need a little bit of richness and depth, we'll often reach for soy sauce or tamari. Both of these umami-packed condiments can help liven up sauces, soups, stews and a whole lot more, but do you know the difference between tamari and soy sauce? They often share the same shelf space at the supermarket, but they're not the same. To find out more about soy sauce and tamari and how they're similar and different, we quizzed Chef Andrew Hunter, Executive Chef at Kikkoman.
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What Is Tamari?
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“Tamari is an umami-rich condiment that is very similar to soy sauce but is darker in color and slightly thicker," says Hunter. The sauce, which was brought from China to Japan in the 7th century AD, was historically a byproduct of miso. As the fermented soybean paste ripened, a dark, rich liquid would ooze out. It became known as tamari, which translates to "that which accumulates." Today, tamari is commercially produced using a process very similar to soy sauce, except that it's brewed primarily with soybeans, with a touch of wheat sometimes added to the mixture to create a robust flavor.
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What Is Soy Sauce?
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Soy sauce is an all-purpose seasoning and flavor-enhancer used in many East Asian dishes. “Despite its name, soy sauce is not made entirely with soybeans but also brewed with wheat, water and salt,” says Hunter. Traditionally, soybeans are soaked in water and steamed before being mixed with roasted and crushed wheat. This base is inoculated with Aspergillus oryzae, a mold that helps break down starch and proteins. The inoculated mixture, called koji, is mixed with a brine. This brined koji, which is called moromi, is left to ferment for several months to develop its characteristic flavor. After aging, it's pressed to extract the liquid, aka raw soy sauce.
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.
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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.
Keep in mind that we're mainly focusing on Japanese soy sauce in this post, but there are also Chinese, Korean and Filipino soy sauces, plus others. Like many ingredients, what might seem pretty straightforward on the surface can lead you down many interesting paths. If you're a soy sauce fan, we encourage you to dig a little deeper into the wide world of this soy-based sauce.
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When Should You Use Tamari vs. Soy Sauce in Cooking?
While tamari and soy sauce can be used interchangeably, there are a few things to keep in mind. “Given that tamari is slightly thicker and stronger in flavor, it is ideal for recipes that feature robust flavors, like stir-fries and braises," says Hunter. "Opt for soy sauce in dishes that feature delicate flavors, such as ones with vegetables and seafood.”
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When made using the traditional method, tamari is gluten-free because it's a byproduct of miso paste, which is made of fermented soybeans. Because modern tamari isn't usually made in the traditional way, not all tamari is gluten-free. Hunter says that while many varieties are wheat-free, some are brewed with a small amount of wheat. To make sure you know what's in the tamari you're buying, it's important to read the label carefully.
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Is One Healthier Than the Other?
Tamari and soy sauce have similar nutritional profiles, with both being quite high in sodium. According to the USDA, one tablespoon of soy sauce contains 878 milligrams of sodium and a tablespoon of tamari contains 1,010 milligrams of sodium. People who are watching their sodium intake should keep that information in mind. Low-sodium versions of both sauces are available, if you prefer that option.
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