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You may have noticed bottles of sauce in the grocery store labeled \u201ctamari\u201d on the shelf next to the soy sauce. Or perhaps you\u2019ve seen a recipe that calls for \u201csoy sauce or tamari\u201d<\/a> in the ingredient list. Maybe you have a bottle of tamari in your pantry that you use interchangeably with soy sauce. In any, or all, of these situations, you might wonder, what\u2019s the real difference between these two sauces? <\/p>\n<\/div>\n<\/div>\n Though they look the same, these popular condiments have got a few distinctive characteristics, from their ingredients, to their cultures of origin. Here, we break down the similarities and differences between these two sauces and which to use when.<\/p>\n<\/div>\n<\/div>\n Tamari is a Japanese sauce made from soy and rice. It\u2019s actually a byproduct of miso paste<\/a> \u2014 it\u2019s the liquid that is squeezed out when miso is pressed. Making tamari involves a longer fermentation time than soy sauce which results in a sauce with a darker color and a less salty, more umami-forward flavor. It\u2019s also slightly thicker than soy sauce.<\/p>\n<\/div>\n<\/div>\n