Technically, this variety is known as miso-damari, as this is the liquid that runs off miso as it matures. The Japanese word tamari is derived from the verb tamaru that signifies “to accumulate”, referring to the fact that tamari was traditionally a liquid byproduct made during the fermen...
The main difference between fermented soybean paste and miso is their country of origin and specific ingredients. Fermented soybean paste, also known as doenjang, is a staple in Korean cuisine and is made with fermented soybeans, salt, and sometimes rice or barley. Miso, on the other hand, o...
Soy sauce is a salty liquid made by fermentation of soybeans. The paste obtained with fermentation is pressed, and the liquid is strained and used as soy sauce while the solid is used to feed animals. Soy sauce is used very commonly in all Asian cultures and today it has reached the wes...