If you've dabbled in cooking with Asian flavors or ever eaten sushi or Chinese takeout, you've probably come across the delicious, savory, salty condiments known as soy sauce and tamari.

Miso, Japan’s famous fermented soybean paste, is mostly made the same way as soy sauce, albeit without wheat. Tamari was originally a byproduct but has since become a prized soy sauce in its own right ...