thenamesdave
Assistant Cook
Hi, everyone.
My significant other cannot eat gluten products of any kind and therefore has always used tamari instead of soy sauce. Tamari is a kind of soy sauce made without wheat, and the result is darker, richer, and in my opinion significantly saltier (tasting) than koikuchi (regular) soy sauce.
Has anyone found that there are times when tamari is not an acceptable substitute for regular soy sauce?
My significant other cannot eat gluten products of any kind and therefore has always used tamari instead of soy sauce. Tamari is a kind of soy sauce made without wheat, and the result is darker, richer, and in my opinion significantly saltier (tasting) than koikuchi (regular) soy sauce.
Has anyone found that there are times when tamari is not an acceptable substitute for regular soy sauce?