Regular, light, tamari, ponzu, thick, dark, black, double black... Here's what you need to know.
. “The higher the grade, the deeper the flavor — which is not to be mistaken for salt! And viscosity is also important.”
However, “Tamari is the byproduct of making miso, meaning it [usually] contains 100% soybeans and no wheat,” Xu told us. These sugars allow for caramelization for dishes like Thai pad see ew, “which adds a nice brown color that coats the whole dish, creating a much more complex depth of flavor and appearance,” as opposed to other types of soy sauce, Kimura said.“The darker color comes from pushing the residuals of the fermented soybeans into the sauce,” Xu noted. “Because of that, it has a much more intense flavor, so should be used lightly compared to light soy sauce.
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