What Is The Difference Between Soy Sauce and Tamari Sauce

What are the differences between Tamari sauce and soy sauce?

Soy sauce and tamari sauce are popular condiments used in various cuisines, especially in Asian dishes. While similarities in flavor and usage are shared, key differences set them apart.

Soy sauce is made from fermented soybeans, wheat, salt, and a fermenting agent. A slightly sweet, salty, and umami flavor profile is created, with varying levels of saltiness depending on the variety.

Tamari, however, is brewed primarily with soybeans and little to no wheat, making it a gluten-free alternative. Its flavor is richer and smoother, with a less salty taste than regular soy sauce.

These differences can help in choosing the proper sauce for specific recipes, dietary preferences, or flavor profiles. A more robust flavor or a gluten-free option can be selected, as the distinctions between soy sauce and tamari offer versatility in the kitchen.

This post will explore their differences, providing insight into when and why each should be used in cooking.

Although I never gave this much thought, soy sauce and tamari appear quite alike to me. There must be a reason both are available. After some digging, this is what I found.

It is no wonder that both sauces look similar. Soy sauce and tamari are both made by fermenting soy and wheat. Technically, both are soy sauces, as they contain soy.

However, soy sauce always contains wheat, while tamari contains little to no wheat, making it a good alternative for those with gluten intolerance. Since not all tamari is gluten-free, checking the label is recommended.

Soy Sauce

Soy sauce is an intensely flavorful and essential condiment in Asian cuisine, particularly in East Asian countries such as China, Japan, and Korea. It is made from fermented soybeans, wheat, salt, and sometimes other ingredients like water and koji mold. Soy sauce undergoes a fermentation process that lasts several months to years, resulting in its rich and complex flavor profile.

The sauce is prized for its salty, savory, and slightly sweet taste, which adds depth and umami to a wide range of dishes. It is used as a seasoning, marinade, and dipping sauce, enhancing the flavor of meats, vegetables, rice, noodles, and more.

Soy sauce comes in various types and grades, including light, dark, and tamari. Light soy sauce is thinner and saltier, while dark soy sauce is thicker and has a richer flavor due to longer fermentation and the addition of caramel or molasses. Tamari is a wheat-free alternative to soy sauce, often preferred by those with gluten sensitivities.

In addition to its culinary uses, soy sauce also holds cultural significance in Asian cuisine, often symbolizing harmony and balance. It is a staple ingredient in traditional dishes and is commonly found on dining tables across the globe. Soy sauce's versatility and deep umami flavor have made it a beloved condiment cherished by chefs and home cooks.

Soy Ginger Sauce Recipe

📖 Recipe

Print Recipe

Soy Sauce Recipe

Ingredients

• 2 cups soybeans
• 2 cups wheat berries
• 4-5 quarts water
• 1 cup sea salt

Instructions

• Rinse the soybeans and wheat berries separately under cold water.
• Soak the soybeans in water overnight (about 8-10 hours). Drain and rinse them again.
• Combine the soaked soybeans and wheat berries in a large pot or container.
• Add enough water to cover the beans and wheat berries completely.
• Cook the mixture over low heat, stirring occasionally, until it reaches a gentle boil. Reduce the heat and let it simmer for about 2-3 hours.
• Once the mixture has simmered, strain out the soybean and wheat berry solids using a cheesecloth or fine mesh strainer, reserving the liquid.
• Discard the solids and transfer the liquid to a clean, sterilized glass jar or container.
• Add sea salt to the liquid, stirring until it dissolves completely.
• Cover the jar or container loosely with a clean cloth or paper towel and secure it with a rubber band.
• Place the jar in a warm, dark place (ideally around 75-85°F or 24-29°C) for fermentation to occur. Stir the mixture daily.
• After several months (typically 6 months to a year), the liquid will develop into soy sauce. Taste it periodically to monitor the flavor development.
• Once the soy sauce has reached your desired taste, strain it through a fine mesh strainer or cheesecloth to remove any remaining solids.
• Store the homemade soy sauce in clean, sterilized bottles or jars in a cool, dark place. Refrigerate after opening.

Notes

Remember that this homemade soy sauce recipe yields a small batch and requires patience for the fermentation process. Commercially produced soy sauce may be more convenient for everyday use.

Where Do They Come From?

Soy sauce and tamari sauce both originated in East Asia, with rich histories tied to Chinese and Japanese culinary traditions.

Soy sauce is believed to have originated in China over 2,000 years ago. It was initially created to preserve soybeans and other grains through fermentation. Over time, this process evolved into a more refined condiment, and soy sauce spread throughout Asia. Today, it is widely used in Chinese, Korean, and Southeast Asian cooking, as well as in many other cuisines worldwide. The typical soy sauce used today is the Chinese-style variety, often brewed with soybeans and wheat.

Tamari sauce has a more specific origin in Japan. It is a byproduct of making miso paste, a fermented soybean paste. The tamari that forms as a liquid during the miso fermentation is often darker and thicker than soy sauce. Traditionally, tamari was brewed almost exclusively with soybeans, making it a distinct alternative to the wheat-based soy sauces of China. Tamari has been a staple in Japanese cuisine for centuries, particularly in dishes where a gluten-free option is needed.

While both sauces have similar roots, their differences in ingredients and fermentation methods make each unique in flavor and use.

How Are They Made?

One interesting thing I discovered is that, while soy sauce is "brewed" or fermented as a specific product, tamari is actually a by-product of miso production. Miso ages into a thick paste while the tamari is the liquid that gathers in the vat as miso ages or matures, sort of in the same way that whey runs off cheese as it is pressed. The word tamari is actually loosely translated as "puddle" since it puddles up during miso production!

Tamari is a bit thicker and darker in color than its Chinese counterpart. Flavorwise, it is smoother and less salty than soy sauce. I sometimes find Chinese soy sauce to be a bit harsh while tamari is mellower and lends a more complex flavor to dishes than soy sauce.

When To Use Each

The choice between soy and tamari sauce often depends on flavor preferences, dietary needs, and the prepared dish. Here are some general guidelines for when to use each sauce:

Soy Sauce:

• General-purpose use: It is versatile and works well in various dishes, from stir-fries to marinades. It’s commonly used in Chinese, Korean, and Southeast Asian cuisines.
• Salty and savory dishes: Its sharp, salty, and slightly sweet flavor is perfect for dishes like fried rice, sushi rolls, ramen, and dumplings.
• Marinades and dressings: The high salt content makes it ideal for tenderizing meats and adding depth to marinades and seasoning dressings or dipping sauces.
• Grilled and barbecued dishes: It is often used in grilling or barbecuing to give a savory umami flavor to meats and vegetables.

Tamari Sauce:

• Gluten-free cooking: Tamari is an excellent choice for anyone following a gluten-free diet, as it typically contains little to no wheat.
• Rich, umami flavors: Tamari’s smoother, richer taste makes it an excellent option for dishes where a more subtle and less salty flavor is desired, such as in sushi dipping sauces or in soups.
• Japanese cuisine: Tamari is preferred in many Japanese recipes, especially when making miso-based dishes or teriyaki sauces.
• Substitute for soy sauce in specific recipes: If you want a milder and less salty alternative to soy sauce, tamari is ideal for soups, stir-fries, and dressings where a more refined taste is needed.

In general, soy sauce is used for bold, salty, and savory applications, while tamari is favored for its deeper, more balanced flavor and suitability for those avoiding gluten.

But what about cooking?

Which bottle should you pick up to add to your stir fry?

I look at it the same way I look at my olive oil. If I have a very fruity and rich extra virgin olive oil, I will not use it as a frying oil since the complexity will be lost when it is heated. I save my less-flavorful oils (and oils with a higher smoke point) for frying.

So, when the sauce will be the star of the show, as for a dipping sauce for sushi or a quick and easy sauce for noodles, I'd choose tamari. When you just need to add some salty flavor to a stir fry, reach for the bottle of soy sauce.

So, do you need to own both Japanese and Chinese soy sauce? Unless you are gluten-intolerant and must use gluten-free tamari, I leave that choice up to you. At least now you know the difference between the two. And remember to ask for tamari the next time you go out for sushi!

Some of My Favorite Ingredients