December 1st, 2010 by admin
The difference between the Shoyu Soy Sauce and Tamari is the following: Shoyu is made from soybeans, water, wheat, and Sea Salt.
Tamari (original tamari) only from soybeans, sea salt and water. Tamari is stronger in flavor than shoyu.
In the traditional production of soy sauce are either only soybeans powdered or soybeans and wheat powdered.
Then by using bacterial cultures koji is developed, a kind of mash, then sea salt and water is added.
This mash is then fermented in special containers, usually cedar barrels.
This fermentation process can last 2 to 3 years or even longer. Through this fermentation, the protein is converted into amino acids and the soy sauce achieves its typical taste, color and aroma.
Many soy sauces are no longer prepared traditionally, but often with the help of chemicals and instead of soybeans only soybean meal is used.
In addition, there will be no fermentation process. These soy sauces have no more positive effect on health, in contrast to the traditionally made soy sauce.
The soy sauce is used both in Japan and in China in many ways for the preparation of dishes.
It was the soy sauce, which was only made from soybeans (Tamari) and that is used in China.
From this arose the Japanese soy sauce, which consists of soybeans and wheat, and is called shoyu.