{"id":260,"date":"2012-06-27T18:25:37","date_gmt":"2012-06-27T18:25:37","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=260"},"modified":"2012-06-27T18:26:41","modified_gmt":"2012-06-27T18:26:41","slug":"soy-sauce-shoyu-and-tamari","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/soy-sauce-shoyu-and-tamari\/","title":{"rendered":"Soy Sauce, Shoyu and Tamari: What&#8217;s the difference?"},"content":{"rendered":"<p><span style=\"color: #ff0000;\"><a href=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/06\/soy-sauce-group.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-261\" title=\"soy-sauce-group\" src=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/06\/soy-sauce-group-300x174.jpg\" alt=\"\" width=\"300\" height=\"174\" srcset=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/06\/soy-sauce-group-300x174.jpg 300w, http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/06\/soy-sauce-group.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Chinese soy sauce<\/span> is made only of soybeans. \u00a0It&#8217;s what we in the U.S. are most familiar with. \u00a0<span style=\"color: #ff0000;\">Japanese soy sauce<\/span> is called\u00a0Shoyu. \u00a0Shoyu is made from soy beans, roasted wheat, water and salt. \u00a0It is a little sweeter and less salty than Chinese soy sauce. \u00a0Shoyu is used as an all-purpose cooking soy sauce. \u00a0<span style=\"color: #ff0000;\">Tamari is a non-wheat product<\/span> made by drawing off the liquid content of soybean miso. \u00a0Since genuine Tamari is a non-wheat product, it has a distinctive aroma as well as thicker texture, deeper color, and stronger taste. It is often used for dipping raw fish (sashimi), sauteing teriyaki, and other food processing.\u00a0<!--more--><\/p>\n<p>The Chinese, particularly in the south, use both light and dark soy sauce. The dark is aged longer, and toward the end of the processing is mixed with bead molasses, which gives it a darker, caramel-like hue. Similar to red and white wine, since as a rule, dark soy flavors and colors heartier dishes, particularly those with red meat. \u00a0Light soy sauce is more appropriate with seafood, vegetables, soups and in dipping sauces.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chinese soy sauce is made only of soybeans. \u00a0It&#8217;s what we in the U.S. are most familiar with. \u00a0Japanese soy sauce is called\u00a0Shoyu. \u00a0Shoyu is made from soy beans, roasted wheat, water and salt. \u00a0It is a little sweeter and less salty than Chinese soy sauce. \u00a0Shoyu is used as an all-purpose cooking soy sauce. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-260","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-4c","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=260"}],"version-history":[{"count":4,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":265,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/260\/revisions\/265"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}