On the surface, tamari seems quite similar to soy sauce. However, tamari is a Japanese sauce which is a byproduct of fermenting soybeans to make miso. It is darker in colour, stronger tasting, and has less salt and wheat than Chinese soy sauces. Amano ages their tamari for up to a year, resulting in a delicate finishing taste. This tamari is excellent in any recipe that calls for soy sauce – salad dressings, marinades, sauces, and to dip sushi and gyoza.