Historically, there is a difference between the two.
Let me explain the history of soy sauce.
When I made Kinzanji miso in Kamakura period, the liquid was made from the miso, and when I licked it, it was very delicious.
It was called tamari and later called tamari soy sauce.
It is not efficient to make soy sauce as a by-product of making miso, so a method to brew soy sauce was developed. That is the current soy sauce.
In other words, tamari soy sauce is "soy sauce made in the traditional way." We make soy sauce after making miso.
As a characteristic, Tamari soy sauce is darker in color and taste than other soy sauce.
What are the characteristics of tamari soy sauce?
Tamari soy sauce is made by adding koji to steamed soybeans, and then fermenting and maturing them for more than a year. During the maturing process, the moromi liquid seeping out of the miso ball is put back into the miso ball many times to promote maturing. This soy sauce is mainly produced in the three prefectures of the Tokai region (Mie, Aichi and Gifu) and the Kyushu region. Historically, until the Edo period, tamari soy sauce was the most common soy sauce.
Tamari soy sauce is thick and slightly sweet, and the color and flavor are thick and have a unique aroma. Basically, it can be used in the same way as general koikuchi soy sauce, so you can easily incorporate it into your cooking.
It is especially perfect when you want to add a deep flavor to yakitori sauce, boiled fish, or tsukudani. The flavor of tamari soy sauce suppresses the smell of fish, so it is known to go well with sashimi and sushi.
In addition, it has a rich flavor, so you can be satisfied with a small amount, and it is also recommended for those who are concerned about taking too much salt.
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