Tamari and soy sauce have a lot in common—chief among them their umami-rich flavor profiles and zest they bring to countless Asian dishes. In the face-off between the two, ...

Tamari is a little thicker and less salty, while soy sauce has a thinner consistency and leaves a burst of salt on the tongue ...

Tamari and soy sauce have similar nutritional profiles, with both being quite high in sodium. According to the USDA, one tablespoon of soy sauce contains 878 milligrams of sodium and a ...

Soy sauce has been a staple ingredient in kitchens worldwide. Its sharpness and savory notes make it perfect for stir-fries, marinades, and dipping sauces. However, there is a much better ...

Where tamari comes in: Jiang (or hishio, in Japanese) was introduced to Japan around the Yamato Imperial Court era (250 AD–710 AD).Tamari, Hunter says, was the primitive form of soy sauce ...

If you've ever wondered about using tamari vs. soy sauce while prepping vegetables for a stir-fry or a dipping sauce for dumplings, then you know these two sauces bear more than a passing ...

Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, ...