So is it like tamari? Seems to be made from fermented soybean paste, which is how tamari is made too (byproduct of miso paste).
Most of the soy sauce you encounter in the US has wheat, while in Japan (and seemingly South Korea) there's no wheat added.
Personally once I switched to tamari I never went back to "regular" soy sauce, the flavor is quite a bit richer and more versatile in cooking, in my opinion.
Most of the soy sauce you encounter in the US has wheat, while in Japan (and seemingly South Korea) there's no wheat added.
Personally once I switched to tamari I never went back to "regular" soy sauce, the flavor is quite a bit richer and more versatile in cooking, in my opinion.