What Exactly Separates Soy Sauce And Tamari?

Adding a flavorful condiment to a dish is the easiest way to take a meal to the next level. However, some condiments bear similar surface-level characteristics that make it difficult to distinguish one from another based on looks alone. Tamari and soy sauce are such condiments. If presented with small servings of both tamari and soy sauce, it would be difficult to tell these two apart without a closer look or taste test. But once examined more closely, the differences become apparent.

Soy sauce, a ubiquitous condiment featured in a variety of Asian cuisines, is defined by a salty flavor, thin consistency, and brown hue. Tamari, on the other hand, boasts a distinct richness that lingers on your taste buds in addition to a slightly salty flavor. Besides this variation in flavor, tamari also sets itself apart from soy sauce with its slightly darker hue, thicker consistency, and distinct origin. In addition to these differences in hue, flavor, and consistency, tamari and soy sauce are also crafted with different ingredients and fermentation times.

Tamari adds savory richness to dishes, but a deeper taste of this condiment also reveals its sweeter undertones. This complex flavor is crafted by pressing liquids from miso, a fermented soybean-based paste that's gluten-free (unlike soy sauce). In terms of appearance, tamari takes on a brown hue and has a thicker consistency than soy sauce, perfect for adding volume to your salad kit stir fry.

Created in Japan , tamari adds smooth, umami flavor to dishes like sashimi thanks to its longer fermentation process. Whether incorporated in a marinade or dipping sauce, tamari is often an unsung hero when it comes to adding a full and unforgettable flavor to dishes beyond sashimi. While you definitely shouldn't store soy sauce in the fridge, you should refrigerate tamari after you open it to preserve its quality. Swapping soy sauce out for tamari in dishes where its unique flavors could shine can unlock a whole new world of flavor.

Soy sauce originated in China, but is now enjoyed across the globe. This condiment usually ferments a year quicker than tamari, contributing to its slightly lighter brown hue. The main ingredients of soy sauce are soy and wheat, the latter of which is responsible for a stronger sweetness and saltiness compared to tamari. The general ingredients for this condiment are fermented soybeans, water, salt, and grain; typically that grain is wheat, which means that soy sauce is not gluten-free (though some gluten-free varieties are out there).

But this condiment is far from a salty monolith; its flavors range from sweet to salty and everywhere in between, depending on where and how it is made. In contrast to the smooth richness of tamari, soy sauce is known for a more punchy, sharp flavor. Soy sauce is versatile enough to shine on its own or serve as a foundational ingredient to homemade stir fry sauce.