![]() Tamari, on the other hand, is the liquid byproduct that forms when making miso paste (a savory paste made from fermented soybeans). The mixture is then pressed to release the liquid soy sauce. Soy sauce is made from a combination of soybeans, wheat, and salt, which are brewed together and left to ferment. Tamari and soy sauce look similar, but they're made in different ways and the ingredients used in each are different, too. What’s the difference between tamari and soy sauce? Read on to find out more about tamari sauce. While tamari and soy sauce share some of the same qualities, the two sauces also have some key distinctions that set them apart. Like other Japanese soy sauces (called shoyu), tamari is made from fermented soybeans. Tamari is a Japanese form of soy sauce that’s typically made in the Chubu region. But tamari sauce is more than just a good substitute: It’s a distinctly flavorful ingredient on its own. ![]() You can use tamari in place of soy sauce in many recipes-simply swap equal parts soy sauce for tamari and you'll be making stir-fry in no time. You may notice that some recipes list tamari as a gluten-free alternative to soy sauce. ![]() But not all soy sauces are the same! Styles differ depending on the cuisine, plus soy sauces vary in taste and texture depending on how they’re made. Soy sauce is a great pantry staple, and it’s an ingredient that Ree Drummond uses a lot in her weeknight dinners-including her honey soy salmon and grilled pork tenderloin. What is tamari sauce exactly, and how does it compare to soy sauce? Here’s everything you need to know! It’s thicker and more mellow than soy sauce, but it’s still packed with that signature savory umami flavor. If you’re a fan of soy sauce, you’ll love its relative: tamari sauce. ![]()
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