Nước Tương Tamari is a fermented soy sauce produced by the Vietnamese company Tương Việt Hoa Sen. Its production combines traditional soybean fermentation with modern processing and bottling technology. During fermentation, the soybean components gradually break down and develop the sauce’s characteristic dark color, aroma, and flavor. The finished sauce has a liquid to slightly dense texture and a dark brown color. Its flavor is distinctly salty, with fermented notes and a recognizable umami character. It is intended for direct use as a dipping sauce and can be combined with garlic and chili. It can also be used to season vegetables, mushrooms, rice, noodles, and other cooked or stir-fried dishes.