Soy Sauce vs Tamari — What's the Difference?

The Short Answer

The main difference between these two staple condiments is wheat. Traditional soy sauce is up to 50% roasted wheat, while true tamari is completely wheat-free.

Tamari is traditionally the liquid byproduct pressed from fermenting miso paste. This unique process gives tamari a richer, thicker, and more balanced flavor profile. If you are sensitive to gluten, tamari is the exact swap you are looking for.

Why This Matters

If you're wondering Is Soy Sauce Bad, the answer often lies in the gluten. Millions of people experience bloating and inflammation from the hidden wheat in standard soy sauce. Switching to tamari is one of the easiest ways to clean up an Asian-inspired meal without sacrificing flavor.

Flavor density is another massive differentiator. Tamari has up to 30% more umami-providing protein than standard soy sauce. Because it has a higher soybean concentration, the flavor doesn't flash off as quickly when heated, making it superior for cooking and marinades.

However, neither option gets a free pass on salt. A single tablespoon of either sauce delivers around 900-1,000mg of sodium—nearly half your daily limit. If blood pressure is a concern, you will absolutely need to seek out the Best Low Sodium Soy Sauce.

Finally, both of these are soy products. If you are avoiding soy due to allergies or hormonal concerns, neither sauce will work for you. You'll want to explore Is Coconut Aminos Healthier instead for a soy-free, gluten-free alternative.

What's Actually In Them

• Soy Sauce (Shoyu) — A fermented blend of soybeans, water, salt, and up to 50% roasted wheat. The wheat feeds the yeast during fermentation, giving it a slightly sweeter, lighter flavor. Is Kikkoman Clean
• Tamari — Pressed from fermenting miso paste, containing mostly or entirely soybeans, water, and salt. It is naturally gluten-free, but you should always verify the label as some commercial brands sneak in trace amounts of wheat.
• Chemically Produced "Soy Sauce" — The cheap packets you get with takeout. Made in days rather than months using hydrolyzed soy protein, corn syrup, and hydrochloric acid, then colored with synthetic caramel dye. Cleanest Soy Sauce

What to Look For

Green Flags:

• "Naturally Brewed" or "Traditionally Fermented" — This guarantees the sauce was aged properly with microorganisms rather than fast-tracked with chemicals. Naturally Brewed Soy Sauce
• Organic Certification — Over 90% of US soy is genetically modified and heavily sprayed with glyphosate, making organic a crucial label here.

Red Flags:

• Hydrolyzed Soy Protein — This is a dead giveaway that the sauce was chemically manufactured rather than naturally fermented.
• Caramel Color — A purely cosmetic synthetic dye used in cheap sauces that can contain 4-MEI, a known animal carcinogen.

The Best Options

Finding a clean umami sauce comes down to avoiding chemical shortcuts. Here is how the top brands stack up.

The Bottom Line

1. Choose Tamari for gluten-free diets. It is the safest, most flavorful, and traditional option for anyone avoiding wheat.

2. Always buy "naturally brewed." Skip the chemical mock-sauces completely, whether you choose soy sauce or tamari.

3. Watch the sodium. Both are extremely salty, so use them sparingly or explicitly opt for low-sodium versions.

FAQ

Can I use tamari and soy sauce interchangeably?

Yes, in almost all recipes. Tamari is slightly thicker and richer, so you might need to use slightly less of it so it doesn't overpower delicate dishes.

Does tamari have less sodium than soy sauce?

Not naturally. Both standard tamari and traditional soy sauce hover around 900-1,000mg of sodium per tablespoon. You still need a specific low-sodium version of either if you're watching your salt intake.

What if I can't eat soy or gluten?

Then neither of these sauces is right for you. You need coconut aminos. It is naturally soy-free, gluten-free, and contains about 70% less sodium. Is Coconut Aminos Healthier