To truly understand the differences in these sauces, we'll need to dive pretty deeply into the topic. Soy sauce is thought to have first been developed around 2,000 years ago in China.

Light soy sauce is the better option for dunking your dumplings, because while it tends to taste saltier than dark (despite having similar amounts of sodium), it also has a more delicate flavor ...

Soy Sauce and Nutrition ‌A 15-milliliter (about 1-tablespoon) serving of soy sauce contains:‌ 8.5 calories; 1.3 grams of proteins; 0 grams of fat; 0.8 grams of carbohydrates ...

While it's especially popular in Chinese and Japanese dishes like rice, noodles and sushi, soy sauce is also commonly added as an ingredient to American, Spanish, Mediterranean and Italian dishes.

Tamari. Tamari is the only soy sauce that usually uses only soybeans in the fermentation recipe. Since all other soy sauces include wheat in their fermentation process, tamari is one of the best ...

How is soy sauce made? Soy sauce is one of the original condiments. Its origins can be traced to China, approximately 2,500 years ago—long before refrigerators—but over the years it spread ...

The origin of soy sauce as we know it starts with the discovery of Chinese jiang, a fermented soy paste that brings out intense umami. Its use spread to Korea and Japan, which made it their own in ...