Tamari or Soy Sauce – Is there a difference?


We no longer use mainstream, run of the mill soy sauces anymore due to the chemicals and high MSG content.  When I do come across a recipe that calls for soy sauce I now use something called Tamari. 

Tamari is a type of soy sauce used mainly in Japanese cooking.   So the title of my post ‘Tamari or Soy Sauce ~ Is there a difference?’ was really was a trick question.  They are BOTH soy sauces.

If you put a bottle of regular soy sauce and Tamari side by side in bowls you would notice the Tamari is deeper in color as well as flavor.  Therefore I don’t use a 1:1 ratio when converting recipes.  I tend to use a little less and then taste as I go.

Some even say there are health benefits to Tamari, as it contain tryptophan (you know that sleepy feeling you get after eating turkey?).  I can’t confirm nor deny this, I’m just repeating what I’ve heard.  And also bear in mind there IS NO MSG.

The downside to Tamari is it comes from soybeans just like soy sauce does (hence the name SOY sauce, get it?)  Soybeans are genetically modified as you can see from my post What Foods are Genetically Modified.  Therefore, this isn’t something we eat regularly.

But, as you all know by now, we can’t live in a bubble.  Food is an intimate part of our culture.  I am just trying to find better alternatives to the mass produced products out there.  And while we don’t regularly consume meals that include soy sauces I just thought you’d all like to know what I do use when it’s called for.

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