Although soy sauce and tamari are both made from fermented soybeans, tamari is thicker, darker, and richer. Tamari is a type of shoyu, the Japanese word for "soy sauce” and has a complex, rich flavour, which some people find very enjoyable. You’ll find tamari at most supermarkets that stock Asian ingredients.
True tamari has a very dark colour and an almost smoky flavour, and it can be used as a dip, marinade or baste; it is also be used as a component in other sauces and dips. Tamari is made by collecting the liquid, which drains from miso as it ages. Some food historians believe that tamari is the original soy sauce.
If you are wondering what tamari is, and how it is different from regular soy sauce watch this video to have your questions answered. This video gives you the basic information about Tamari and its uses in Chinese and Japanese cooking.