Soy Sauce, also referred as soya sauce, is a rich velvety liquid that is used mainly as a dipping sauce than a cooking ingredient. Chinese Soy Sauce (blended/brewed), Japanese Soy Sauce (13 varieties), Indonesian Soy Sauce (Kecap asin/ Kecap manis/ Kecap manis sedang), Korean Soy Sauce, Burmese or Myanmar Soy Sauce, Filipino Soy Sauce, Hawaiian Soy Sauce, Singaporean Soy Sauce, Malaysian Soy Sauce, Taiwanese Soy Sauce, Vietnamese Soy Sauce and Brazilian Soy Sauce are the most well-liked type of soy sauce.
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Tamari is a broad and filling class of soy sauce that's made without (or little) wheat and a greater concentration of fermented soybeans. Because of its strong taste, this Japanese product is often used for seasoning various dishes that cook for a long time like baked food items, stews or soups etc. Moreover, it is used for marinating and salad garnishing purposes.
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