Tamari is a Japanese type of soy sauce made from fermented soybeans, which are by-products of miso paste. Also known as dark soy sauce, it’s popular for its rich umami flavor and thick consistency ...

If you've ever wondered about using tamari vs ... for its naturally brewed soy sauce. A precursor to today's brown liquid, jiang was a thick fermented paste used to preserve foods.

jiang was a thick fermented paste used to preserve foods. Asian variations: Soy sauce spread from China to Japan and Korea, with different regions developing distinct varieties. Where tamari comes ...