Categories What is the difference between soy sauce and tamari?

Soy sauce and tamari look confusingly similar, but they have different properties - not only in terms of taste, but also in terms of ingredients. If you're cooking Asian food, it's super handy to know the difference - especially if you want to go gluten-free or are aiming for certain flavors.

After opening, you should store both sauces in a cool, dark place - preferably in the fridge. This will preserve the taste and quality for a long time. Also make sure to close the bottle tightly so that no air gets in. This will keep your umami stock fit and tasty!

Yes, Japanese soy sauce (shoyu) is often lighter and finer, while Chinese soy sauce is usually saltier and more savory. Tamari originally comes from Japan and was discovered as a by-product in the production of miso - so there's a bit of miso magic in there too!

Both! You can use both variants for marinades, stir-fries and sauces - depending on the flavor you are looking for. Soy sauce brings a spicy heat, tamari a rounded depth. Tamari is often an insider tip for strong, hearty dishes!

Almost - but not quite! Tamari is usually somewhat milder, darker and has a fuller umami flavor. It is often less salty and has a slightly sweet note, which many find more pleasant. In dressings or on its own as a dip, tamari scores with a gentle depth.

Not always - but mostly! Classic soy sauce is made with wheat, which means it contains gluten. If you have a gluten-free diet or are sensitive to gluten, you should use tamari instead. This is made either completely without wheat or only with a minimal amount of wheat.