In japan two fermented soya sauces shoyu and tamari have been favourite seasonings for several centuries today these delicious ebony coloured sauces are appreciated all over the world the difference between shoyu and tamari lies in their composition shoyu is made of soya and wheat whereas tamari is a pure soya sauce the nutritional value of shoyu shoyu stimulates the appetite and contains several pinerals proteins and indispensable vitamins during the long fermentation process natura