Tag: Tamari vs soy sauce

According to the Gluten Intolerance Group, a key differentiator for gluten-free Chinese food is the substitution of traditional wheat-based soy sauce with its gluten-free counterpart, tamari. The primary differences involve ingredient swaps, flavor profile adjustments, and the critical need to prevent cross-contamination during preparation.

According to the Celiac Disease Foundation, approximately 1 in 100 people worldwide are affected by celiac disease. Navigating restaurant menus, especially for Asian-inspired dishes like poke, can be challenging. This article will help you understand if poke sauce is gluten-free in the US, what to look for, and how to find safe alternatives.

Soy sauce was first documented in China's Han Dynasty around the 2nd century AD, so it's had plenty of time to evolve. With so many regional variations and specific types now available, does it matter what soy sauce you use for your cooking and dipping? The short answer is yes, absolutely, and it can profoundly impact the flavor, color, and authenticity of your dishes.

According to the USDA, a single tablespoon of regular soy sauce contains a significant amount of sodium, often hundreds of milligrams. Given its high salt content and use of wheat, it raises a critical question for the health-conscious consumer: **is tamari healthier than soy sauce**?