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Tamari is a byproduct of making misu. It is the real deal. Shoyu is a tamari imitation made by altering the misu process to increase liquid production without hurting flavor. (It almost succeeds. not bad but not quite as good as the real thing.) Soy sauce could be either of these mixed with other fillers to increase production volume or yet another product ...


http://thegentlechef.com/blog/?p=1563 This briny infusion is rich in “umami” (a loanword from the Japanese which can be described as a “pleasant savory flavor”) and can be used in equal amounts as a replacement for traditional fish sauce in your favorite Southeast Asian recipes. This recipe yields about 1 cup. Ingredients 2 cups water ¼ ...

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