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2. What’s the Difference Between Tamari and Soy Sauce ... - AOL

   www.aol.com/lifestyle/difference-between-tamari...

   Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, a Japanese ...

3. Soy sauce - Wikipedia

   en.wikipedia.org/wiki/Soy_sauce

   Of soy sauce produced in Japan, 1.5% is tamari. [8] It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso (a soybean-based seasoning and soup base) as it matures.

4. List of fermented soy products - Wikipedia

   en.wikipedia.org/wiki/List_of_fermented_soy_products

   Tamari: Japan: Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavor than koikuchi, Japan's most-produced soy sauce. It contains little or no wheat. Wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce ...

5. Kikkoman - Wikipedia

   en.wikipedia.org/wiki/Kikkoman

   The moromi is mechanically pressed through fabric layers for about ten hours to extract the raw soy sauce. The raw soy sauce is left to settle for 3–4 days and then pasteurized using steam, which stops enzymatic activity. The final product is then inspected and bottled. [14] Kikkoman's soy sauce bottle was designed by Kenji Ekuan in 1961. [15]

6. Designer of bullet train, Kikkoman soy sauce bottle has died

   www.aol.com/news/2015-02-09-designer-of-bullet...

   TOKYO (AP) - Japanese industrial designer Kenji Ekuan, whose works ranged from a bullet train to the red-capped Kikkoman soy sauce dispenser as familiar as the classic Coca-Cola bottle, has died ...

7. Fermented bean paste - Wikipedia

   en.wikipedia.org/wiki/Fermented_bean_paste

   Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass. The paste is also the main ingredient of hoisin sauce. [2] [3]