While both traditional soy sauce and tamari—which is a type of soy sauce that's made without wheat—provide a delightful boost of umami to whatever they're used in, they have differences in production method, flavor profile, and viscosity. They can sometimes be used interchangeably, but there are some considerations to keep in mind when cooking with them, which we'll explore below. With their rich aromas and umami notes, soy sauce and tamari don't just add savory depth to the dishes they're used in, they also enhance subtle flavors you otherwise wouldn't notice—like salt, these sauces can help make something taste more of itself. Soy sauce has been around for centuries: The fermented condiment originated in China over 2,000 years ago, and eventually spread to Korea and Japan during the 6th and 8th centuries, respectively.…