Reaching for the soy sauce? Let’s compare some ingredients.

Did you know that you can achieve a salty soy taste and flavor with more than just soy sauce? Pending your dietary needs or preferences, there are alternatives that can easily be equally substituted into any recipe!

Let's compare!

Soy sauce:
Comprised of fermented soybeans and roasted grain (mostly wheat) plus water and salt. Known for its Umami (earthy) flavor and saltiness. A very high sodium condiment!

Tamari:
Comprised of soybeans, water, salt. Tamari is liquid that comes from the production of miso paste. Similar umami taste but richer flavor compared to soy sauce, and it has a thicker consistency. Some like it better as a dipping sauce compared to traditional soy sauce. A little less salty than soy sauce, but still very high in sodium!
Tamari is a great alternative for those that cannot consume gluten.

Coconut aminos:
Made from the sap of coconut tress and salt. A dark and savory sauce that resembles both soy sauce and tamari BUT without soy and wheat/gluten. Although this option is made with salt, it contains the least amount of sodium per serving among the 3 options listed!

Both soy sauce and tamari can be found in lower sodium options on the shelves and often at restaurants if requested!

Regardless of whatever sauce you chose to flavor your dish, make sure to check the ingredient lists to ensure you are getting what you think, especially if a food sensitivity or allergy is present.

Ingredients in products can change... so always double check if you are trying to avoid specific ingredients or become interested to what you are actually putting into your body. A little extra awareness can help us make one change towards a healthier plate...thus a healthier YOU!