您知道Tamari酱和酱油之间的区别吗？
我承认我’ve never really given this much thought, but to my untrained eyes at least, soy sauce and 酱油 look pretty much alike. So there must be some reason that both are available. So I did some digging, and this is what I found out.
难怪两种酱看起来都如此相似。 Soy sauce and 酱油 are both sauces made 通过 fermenting usually some combination of wheat and soy. Technically they are both soy sauces as they contain soy. But while soy sauce always contains wheat, 酱油 contains less wheat, if any, which makes it a good alternative for people with a gluten intolerance. Since not all 酱油 is gluten free, it is best to check the label to be safe.
他们来自哪里？
酱油起源于中国，然后传播到整个亚洲。 mari柳是日本酱油的一种特定类型。因此，如果您在标签上看到一瓶上面写着“ Tamari酱油”的字样，’我会知道这是日语。
它们是如何制成的？
我发现的一件有趣的事是，酱油是“brewed” or fermented as a specific product, 酱油 is actually a 通过 product of miso production. Miso ages into a thick paste while the 酱油 is the liquid that gathers in the vat as miso ages or matures, sort of in the same way that whey runs off cheese as it is pressed. The word 酱油 is actually loosely translated as “puddle” since it 水坑s up during miso production!
Tamari is a bit thicker and darker in color than its Chinese counterpart. Flavorwise, it is smoother and less salty than soy sauce. I sometimes find Chinese soy sauce to be a bit harsh while 酱油 is mellower and lends a more complex flavor to dishes than soy sauce.
什么时候使用
Since 酱油 is more complex and mellow than regular soy sauce, I think that it is a better option for dipping and/or mixing with wasabi as an accompaniment to sushi. Still, most sushi places that I’即使寿司是日本料理，也一直在餐桌上提供酱油。一世’我真的不确定为什么会这样，因为快速的价格搜索显示两者的价格相当。也许是因为大多数美国人更喜欢中国式的酱油，而不是日本的表亲。
什么ever the reason, most sushi restaurants will have 酱油 as well. You just have to know to ask for it. 当我发现自己也吃更少的面筋时，我也会这样做。
但是烹饪呢？
您应该拿起哪瓶来添加到您的 翻炒 ?
我看着橄榄油的方式也一样。如果我有一种非常果味和丰富的特级初榨橄榄油，那么我就不会将其用作煎炸油，因为加热时，复杂性只会消失。我保存了味道较差的油（以及烟点较高的油）以进行油炸。
因此，当酱汁将成为展会的主角时，比如寿司蘸酱或面条方便快捷的酱汁，’d choose 酱油. When you just need to add some salty flavor to a 翻炒 , reach for the bottle of soy sauce.
So, do you need to own both Japanese and Chinese soy sauce? Unless you are gluten-intolerant and must use gluten free 酱油, I leave that choice up to you. At least now you know the difference between the two. And don’t forget to ask for 酱油 the next time you go out for sushi!
谢谢你的解释。一世’我一直在想这两个问题。对我来说，味道有很大的不同，我不只是认为我可以用Tamari代替酱油。您解释得很好。仅供参考，现在市场上有几个品牌的无麸质酱油。 Kikkoman可以在商店中随时购买，其他品牌也可以在线购买。我有一盒小份的食物，可以随身带上飞机旅行。 Tamari和Soy均可通过这种方式在线获得。
I would like to comment on the reason that Japanese restaurants in America have soy sauce sitting on the table instead of 酱油. I have lived in the Tokyo metropolitan area for 7 years. And I have never seen anything but soy sauce at sushi restaurants. There may be an area in Japan where you see 酱油 in some of the sushi restaurants, but I have not heard of it. I did just do a search on the difference between the two, and someone mentioned that 酱油 is mild, so good with sashimi or for making teriyaki sauce.
A lot of 酱油 is made in Kyushu, so maybe they put it on the tables at their sushi restaurants, but I have no idea.
So if a business owner in America wanted to mimmick their Japanese counterparts, they would probably not put 酱油 out on the tables. (They would also not make California rolls, eel rolls, etc., not that those are bad or anything)
显然，这取决于如何“authentic” you’d想成为。根据维基百科：“Wheat-free 酱油 can be used 通过 people with gluten intolerance. It is the “original” Japanese soy sauce, as its recipe is closest to the soy sauce 原版的ly introduced to Japan from China.” Interestingly, they also say that 酱油 is darker and “richer”味道比普通的酱油要好，因此似乎比较主观。以我自己的经验，我’ve found standard soy sauce to have a little more of that funky/fermented taste than 酱油.
每个品牌的酱油都有’自己的风味变化。此外，所有亚洲国家/地区都有自己的酱油，可以补充各自的美食。龟甲万实际上是日本品牌，并且似乎是美国最常见的品牌。 Yamasa是另一个日本品牌。李锦记似乎是我最常见的中国品牌’ve heard of. I started using 酱油 (usually San-J brand since that’s（当时我可以找到的）），因为我出于面筋原因改用了它，现在只喜欢它了’s flavor.
感谢Jennifer提供的信息。
我是崭新的素食主义者。幸运的是，我和我丈夫俩一起跳上了这个潮流。当您家中的另一个人这样做时，它变得容易得多。你不’不必闻到肉和其他成分和物品即可’t have. It isn’由于缺少可食用的东西以及对肉类和奶制品的不断渴望，这是一个轻松的过渡。许多食谱都要求其中一项是Tamari，但我从未听说过。谢谢您的解释。它确实有助于我们刚起步的素食主义者沉迷于更多种类，这将使我们期待我们的下一顿饭！
您好Jacki，谢谢分享。请随时向我提供您的过渡情况和有关转变为素食主义者的建议。我已经对这个主意调情了很多次，但没有跳出来。您进行更改的原因是什么？
当我小时候，我们曾经在毛伊岛上拜访我的阿姨，当时是60岁’s。我的阿姨会煮日本和服，那是天上的事。虽然我一辈子都无法重现她“umami”烹饪。然后有一天，我为我们的庙宇烹饪新年食物，不仅因为它必须是素食主义者，而且还必须不含麸质。所以我用了柏油酱油。从那时起，我再也没有回头，我再也不会使用任何带有小麦的酱油。我确实更喜欢Yamasa而不是Kikkomon，这是一件事“tamari”酱油是因为它没有’t keep it’s “umami”很长一段时间。我会说6个月。所以我总是告诉人们，不要买’不用担心价格。你不’t drink it.
感谢田边R.的故事。你阿姨听起来像个很棒的厨师。