Soy sauce and teriyaki are two well known culinary bases that make all recipes, especially Chinese dishes, delicious. They are very popular sauces due to their smooth, rich and unique flavour. They have roots in Asia and are almost heavenly for all people who have developed their taste buds for appetizing cuisine. Both sauces are served on various occasions.
Even though, these rich sauces are used commonly even in some of the same food items, they differ notably in a number of ways. Not only are their flavours different but the origination, ingredients, consistency, preparation time and appearance are unique as well. It is important for cooking enthusiasts to learn the differences between teriyaki and soy sauce in order to serve them with the right cuisine to achieve the best possible flavour.
Soy sauce is basically a condiment (edible substance) made by fermenting roasted grain, cooked soybeans, Aspergillus oryzae and brine. Teriyaki is a variety of soy sauce and the main ingredients are roasted or grilled while being seasoned in a marinade of sugar and mirin.
Soy sauce tastes salty while Teriyaki sauce is sweet.
Teriyaki sauce requires hard work and time to prepare as compared to soy sauce.
Teriyaki sauce is a bit more expensive as compared to soy sauce.
Ingredients of both sauces are exactly same except ginger, garlic and brown sugar are used for the preparation of Teriyaki sauce.
Teriyaki has a thick consistency, whereas soy sauce is slightly watery (thin/runny).
Teriyaki sauce is lighter in appearance but soy sauce looks almost black.
History shows that soy sauce originated almost 3000 years ago, while teriyaki sauce dates back to the 17th century.