The Differences Between Tamari Sauce and Soy Sauce?
I admit that I've never really given this much thought, but to my untrained eyes at least, soy sauce and tamari look pretty much alike. So there must be some reason that both are available. So I did some digging, and this is what I found out.
It is no wonder that both sauces look so similar. Soy sauce and tamari are both sauces made by fermenting usually some combination of wheat and soy. Technically they are both soy sauces as they contain soy.
But while soy sauce always contains wheat, tamari contains less wheat, if any, which makes it a good alternative for people with gluten intolerance. Since not all tamari is gluten-free, it is best to check the label to be safe.
Soy Sauce
Soy sauce is a deeply 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.
📖 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
Where Do They Come From?
Soy sauce originated in China and then spread throughout Asia. Tamari is one specific type of Japanese soy sauce. So if you see a bottle that says something like Tamari Soy Sauce on the label, you'll know that it is Japanese.
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
Since tamari is more complex and mellow than regular soy sauce, I think that it is a better option for dipping and/or mixing with wasabi as an accompaniment to sushi. Still, most sushi places that I've been to offer soy sauce on the table, even though sushi is Japanese. I'm really not sure why this is, since a quick price search shows the two to be comparably priced. Perhaps it is because most Americans are more familiar with Chinese-style soy sauce rather than its Japanese cousin.
Whatever the reason, most sushi restaurants will have tamari as well. You just have to know to ask for it. And as I find myself eating less gluten too, I will do the same.
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 am not going to use it as a frying oil since the complexity will just 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 is going to 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 don't forget to ask for tamari the next time you go out for sushi!
Some of My Favorite Ingredients
Roxana
Thank you for the explanation. I've been wondering about the two for some time. To me the tastes are very different, and I would not just assume I could substitute Tamari for Soy Sauce. You explained that very well. FYI, there are now several brands of gluten free soy sauce on the market. Kikkoman is readily available in stores, and other brands are available online. I have a box of little individual servings that I can take on the plane with me for travel. Both the Tamari and Soy are available this way online.
Michael Wood
I would like to comment on the reason that Japanese restaurants in America have soy sauce sitting on the table instead of tamari. I have lived in the Tokyo metropolitan area for 7 years. And I have never seen anything but soy sauce at sushi restaurants. There may be an area in Japan where you see tamari in some of the sushi restaurants, but I have not heard of it. I did just do a search on the difference between the two, and someone mentioned that tamari is mild, so good with sashimi or for making teriyaki sauce.
A lot of tamari is made in Kyushu, so maybe they put it on the tables at their sushi restaurants, but I have no idea.
So if a business owner in America wanted to mimmick their Japanese counterparts, they would probably not put tamari out on the tables. (They would also not make California rolls, eel rolls, etc., not that those are bad or anything)
Jason
Apparently, it depends on exactly how "authentic" you'd like to be. According to Wikipedia: "Wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China." Interestingly, they also say that tamari is darker and "richer" in flavor than the common soy sauce, so it seems to be subjective over which is milder. In my own experience, I've found standard soy sauce to have a little more of that funky/fermented taste than tamari.
Jennifer
Each brand of soy sauce has it's own flavor variation. Also all different Asian countries have their own soy sauces that compliment the respective cuisine. Kikkoman is actually a Japanese brand and seems to be the most common brand found in USA. Yamasa is another Japanese brand. Lee Kum Kee seems to be the most common Chinese brand I've heard of. I started using tamari (usually San-J brand since that's what I could find at the time) because I switched to it for gluten reasons and now just prefer it's flavor.
The Reluctant Gourmet
Thanks Jennifer for this information.
Jacki Harris, The Possibilities Artist
I am a brand new vegan. Fortunately my husband and I both jumped onto this bandwagon together. It makes it a lot easier when another in your household is doing this. You don't have to smell meat and other ingredients and items that you can't have. It isn't an easy transition due to the lack of something different to eat and the constant craving for meat and dairy products. One of the items a lot of the recipes call for is Tamari and I had never heard of it. Thank you for this explanation. It really helps us fledgling vegans to indulge into more variety, which will keep us looking forward to our next meals!
G. Stephen Jones
Hi Jacki, thanks for sharing. Please keep me updated with your transition and suggestions for making the move over to becoming a vegan. I have flirted with the idea many times but have not been able to make the jump. What were your reasons for the change?
R. Tanabe
When I was a kid, we used to visit my aunty on the Island of Maui, this is in the 60's. My Aunty would cook Japanese Nimono dishes, and it was heavenly. Though out my life I could not recreate her "umami" cooking. Then one day, I was cooking New Years food for our temple, not only that it had to be vegetarian, but also had to be gluten free. So I used tarmari brand soy sauce. Since then I have not looked back, never again will I use any soy sauce that has wheat in it. I do prefer Yamasa over Kikkomon, one thing about "tamari" soy sauce is that it doesn't keep it's "umami" for very long. I would say 6 months. So buy it sparingly, I alway tell people, don't worry about the price. You don't drink it.
G. Stephen Jones
Thanks R. Tanabe for your story. You Aunty sounds like an amazing cook.