In many instances, soy sauce (or tamari) is an afterthought. Oftentimes sitting in a nondescript bottle on tables at sushi bars and Japanese restaurants, or sometimes kept in your refrigerator for drizzling over rice or adding to a stir-fry, the ubiquitous condiment is one that can most definitely be considered an unsung hero of the culinary world.
For those whose livelihood is defined by soy, though, that couldn't be any further from the truth.
