Tamari vs. Shoyu

(And Then There's Soy Sauce)

I was trying to figure out the difference between Tamari and Shoyu - different recipes call for different things. This article breaks it down.

The basics: both are made from soy (so soy allergies beware).

Shoyu is fermented - it is a mixture of soybeans, roasted wheat, sea salt, and koji (Aspergillus oryzae), mold spores that when exposed to moisture begin growing giving rise to unique enzymes that create the fermentation process. This is the all-purpose cooking and condiment soy sauce made since the 1600s in Japan.

Tamari is wheat-free, brewed from whole soybeans, sea salt, water, and koji (Aspergillus hacho). Tamari is wheat-free and popular with those who have wheat allergies.

Suggestions? Have both on hand! Shoyu adds that subtle fermented flavor to your dishes, and Tamari is good to have on hand for a wheat-free alternative, and for marinating things like Tender Tempeh.