The recipe you’re preparing this evening has two options, tamari sauce, and soy sauce. You can use either to add a ‘boost’ in flavor and a rich, umami profile to your dish, but how do you choose between the two? While both can be equally appealing, let’s break down the difference between our two contenders! Let the battle of Tamari vs Soy Sauce begin!
Table of contents
What is Soy Sauce?
The counterpart you may be more familiar with, soy sauce, has become a transcontinental pantry staple. A liquid condiment of Chinese origin, soy sauce is made with soybeans, wheat, and salt. The mixture is then brewed together and left to ferment.
The fermented byproduct can be up to 50% wheat in structure and is relatively high in sodium content. When the fermented mixture is pressed, the liquid released is what we have come to know and love, as soy sauce.
The easiest way to think of soy sauce is a salty sauce or flavor additive that packs a big punch of sodium and umami with a thin consistency!
What is Tamari Sauce?
When you’re thinking of Tamari, it can be considered a relative of the soy sauce family—similar but different. Tamari, a Japanese-derived condiment, is a liquid byproduct of making miso paste, aka fermented soybeans. Made with a higher volume of soybeans and little-to-no wheat, it has a slightly thicker consistency than the traditional soy sauce–and as Rihanna says, thick is beautiful.
Additionally, since tamari is traditionally made with no wheat, it’s a great gluten-free soy sauce option for those with gluten intolerance; however, make sure you diligently check the label and ingredient list to be sure!
If we break down tamari’s flavor profile, it is summed up in a few words: rich in umami, mellow, low in salt, and slightly thicker.
How to Cook with Tamari and Soy Sauce
Both have a place in our stomachs and our hearts. Let’s start with tamari. Given that it’s higher in protein and contains fewer additives, yet produces a strong umami flavor, many vegetarian and vegan dishes use tamari to add a ‘meatiness’ profile to the plate.
Tamari, unlike soy sauce, does not typically overwhelm foods with its flavor. It’s a great contributor to soups and stews, adding a creamier texture and subtle boost in flavor. Additionally, because tamari does have a subdued saltiness and a thicker consistency, it’s often used as a dipping sauce or marinade for dumplings, raw fish, and noodles.
Flip the coin, and there’s soy sauce. Soy sauce can be used on its own as a dip as well. However, we must keep in mind that it has 900mg per tablespoon of sodium. The high sodium content of soy sauce can quickly overwhelm the ‘dip-ee’ if too much is used.
More commonly, soy sauce is an easy way to incorporate flavor into salad dressings and sauces – not used independently. Many meat marinades also use soy sauce as a salt substitute and flavor boost. An added bonus—soy sauce actually breaks down the proteins in meat, tenderizing the cut and making it easier to chew. Soy sauce can be considered a more nuanced addition to culinary staples and not the main attraction.
To come full circle, while tamari sauce and soy sauce can be used as substitutes for one another, it’s important to note the differences. Things like consistency, sodium levels, and flavor profile shape our desired meals into the meals of our dreams. But, let us never forget, both are equally delicious.
FAQs: Tamari vs Soy Sauce
You can find soy sauce in the condiment aisle of most small markets or large grocery chains, as well as specialty Asian Markets. Its popularity in Western culture makes this pantry staple easily accessible in most parts of the country.
Similarly, tamari can be found in most local grocery aisles, large or small. While every grocer is different, the condiment aisle or ‘ethnic/Asian’ described sections are the first places you may want to look.
When storing soy sauce, a constant temperature is best. Try to avoid locations near a stove or dishwasher, where temperatures fluctuate. The ideal place for soy sauce is a cool, dark cabinet stored in its original container. Soy sauce does not lose flavor or freshness when stored at room temperature.
Keeping an unopened bottle in a cool, dry, and dark place, such as a pantry, is vital when storing tamari sauce. Once opened, tamari can be stored in the refrigerator to preserve shelf life and flavor.
Recipes that use Tamari and/or Soy Sauce
1
Korean-Style Pork Bulgogi
2
Ground Beef Bulgogi Bowls
3
Saucy Korean Tofu with Pork and Vegetables
4
Beef Negimaki (Japanese Steak and Scallion Rolls)
5
Sheet Pan Miso-Glazed Salmon
6
Ginger Scallion Sauce
