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Tamari vs Soy Sauce. What's The Difference?
By: Admin On: 21 January 2025
Switching from soy sauce to tamari Tamari and soy sauce may seem similar at first glance, but they have some distinct differences. Let's explore tamari vs soy sauce.
As more and more people turn to wheat-free and gluten-free products, the conversation around tamari has gone beyond its gluten-free status. But, just how does tamari differ from regular soy sauce, and are the two interchangeable?
They may seem similar at first glance, but they have distinct differences in their ingredients, flavours, and uses. So let's explore tamari vs soy sauce.
What are Soy Sauce and Tamari?
Tamari is a type of Japanese soy sauce made primarily from soybeans, often without any wheat, making it a go-to option for those following a gluten-free diet. Its flavour is rich and less salty compared to regular soy sauce, with a smooth, well-rounded umami taste.
Traditional soy sauce, on the other hand, has its origins in broader Asian cuisine and is typically brewed with a combination of soybeans and wheat. It’s saltier with a sharper flavour, making it a versatile seasoning used in countless recipes worldwide.
Understanding these differences can help you decide which works best for your dietary needs and your cooking.
The Key Differences Between Tamari and Soy Sauce
Below, we'll break down the key differences to help you make the best choice for your kitchen and lifestyle.
How Tamari is Made
Tamari is traditionally made as a byproduct of miso paste production.
The process begins with fermenting cooked soybeans with a special mould called koji, along with salt and water. Over time, this fermentation creates a rich liquid that is drained from the miso paste. This liquid is what becomes tamari.
How Soy Sauce is Made
Soy sauce begins with soybeans and wheat, which are cooked and also combined with koji, salt and water.
This mixture is left to ferment for several months, allowing natural enzymes and microorganisms to break down the proteins and starches into flavourful compounds. Once fermentation reaches its peak, the liquid is pressed out of the mash.
The key difference in production is that tamari is usually made with 100% soybeans, whilst soy sauce contains less soybeans and a proportion of wheat. You may also have noticed that tamari is drained off, whilst soy sauce is pressed.
So, do these differences lead to different flavour profiles?
What Does Tamari Taste Like?
Tamari has a rich, smooth, and slightly less salty flavour compared to traditional soy sauce. Thanks to its higher soybean content and lack of wheat, it tends to have a deep soy flavour that's less sharp and more balanced.
What Does Soy Sauce Taste Like?
Soy sauce has a bold, salty, and savoury flavour that is distinctly umami. Its taste is often described as complex, with hints of sweetness and a slightly tangy undertone. The inclusion of wheat in its production gives soy sauce a lighter, sharper flavour compared to tamari, with a more pronounced saltiness.
Why Choose Tamari?
Whilst they are two different things, each is suited to different culinary uses. In an ideal world, you would use each one according to its strengths. But what if you could choose only one? Why might you want to choose tamari over soy sauce?
Tamari is Gluten Free
One of the main reasons people choose tamari is because it is (usually) gluten-free.
Its production process does not involve wheat, making it a great option for those with celiac disease or gluten intolerance. Soy sauce, on the other hand, contains wheat and therefore should be avoided by those with gluten sensitivities or who are simply looking for wheat-free products.
Tamari is Low Sodium
Another reason to consider tamari is its lower sodium content compared to regular soy sauce.
While both condiments are salty by nature, tamari can typically contain up to 30% less sodium per serving, making it a better choice for those looking to reduce their salt intake.
This makes tamari a flavourful yet mindful option for health-conscious cooks who want to balance taste with dietary needs.
Using Tamari and Soy Sauce in Cooking
When switching to tamari, it’s a fairly simple swap since their flavours are so similar.
Tamari can be used as a one-to-one replacement in most recipes. For stir-fries, marinades, and dipping sauces, tamari provides the same rich umami flavour without a hugely noticeable difference in taste.
Yet there are subtle differences that you may wish to make use of.
When to Use Tamari
Despite its deeper flavour and darker colour, tamari is best used in situations where you want to help ingredients shine. Although often described as robust, it actually has a smoother more delicate flavour than the more imposing soy sauce.
The viscous nature of tamari is well suited to dipping sauces as well as creating glazes such as teriyaki sauce.
If you are looking for an easy way to boost umami in your cooking, tamari is the ideal way to do it as it contains far more umami compounds than soy sauce.
Read our in-depth guide to understanding umami.
When to Use Soy Sauce
Soy sauce has the sharpness and the saltiness that tamari lacks. It sits well in the background, tempered by the neutral canvas of carbs such as noodles and rice. It cooks well into soups and stews and is often the key note in some traditional Asian dishes.
A final word
Ultimately, the choice comes down to personal preference and the flavours you want to highlight in your dishes. But if you are looking for a healthier choice then tamari may be just what you are looking for. Despite their differences, tamari will quite happily replace regular soy sauce in your storecupboard, and it's rich umami profile will breathe life into all your cooking.
New to tamari? Try our organic tamari soy sauce, just one of our many Asian organic grocery ingredients.