The characteristics that sauces add are texture, complementary flavors and balance flavors from the components and add juiciness and adds visual appeal to the dish.
The different types of sauces are meat based sauces, hot sauces, tomato sauces, green sauces, fish sauces, Emulsified sauces, butter sauces, brown sauces, steak sauces and soy sauces.
Tamari sauce is good for use as a dipping sauce for tofu or sashimi, in soy-sauce-based cooking and as a marinade in teriyaki recipes.
Fatty pork dishes are also cooked with tamari to develop an extra rich flavor.
Tamari sauce is made of fermented soybeans which originated as a by product of miso.
Tamari sauce is healthy and has some nutritional value but it's also high in sodium which can be unhealthy when consumed in excess.
So as long as you consume the tamari sauce in moderation it is healthy but too much of the tamari sauce can be bad for your.
Tamari sauce is used as a dipping sauce for tofu or sashimi, in soy-sauce-based cooking and as a marinade in teriyaki recipes.
Fatty pork dishes are often cooked with tamari sauce to develop an extra rich flavor.
Many Japanese cooks suggest mixing tamari sauce into soy sauce when cooking to deepen the flavor.
Tamari has a richer flavor and tends to taste less salty than soy.
Tamari's longer fermentation process enables the soy and salt to become well incorporated, resulting in a smoother taste and deeper umami flavor.
Soy sauce tends to have a sharper flavor and more pronounced bite.
Despite tasting more mellow than most soy sauces, Tamari's high soybean concentration gives it a deep, rich umami flavor.
Tamari sauce adds a smooth, savory and almost meaty taste to essentially any dish it accompanies.
Both tamari and soy sauce have similar nutritional profiles, and both are quite high in sodium—so be mindful of your consumption, no matter which one you choose.
One major difference between the two sauces is that during the cooking process of making soy sauce, wheat is added.