Teriyaki sauce and soy sauce are two culinary elements that have become almost universal in use. Although both are used frequently even in the same dishes, they vary significantly in a number of ways. Not only is the flavor different, but the ingredients are as well. They are also used on different occasions in the culinary world.
Soy sauce produces a flavor commonly associated with Asian cuisine. It is basically composed of a water and salt base with the addition of fermented soybean paste. Teriyaki sauce utilizes soy sauce as an actual base but includes a number of other ingredients. It usually produces a sweeter flavor, while soy sauce is more salty in nature.
Both of these sauces are high in sugar and salt and are therefore available in reduced forms. Oftentimes at restaurants or in stores, a low-sodium soy sauce or low-sugar teriyaki sauce can be found. There is also a price disparity between teriyaki sauce and soy sauce. Typically, teriyaki sauce costs more. This makes sense given that more ingredients are in teriyaki sauce, which results in more labor and a greater initial expense.
While soy sauce is basically a derivative of the soybean with water and salt, teriyaki is slightly more complicated. Teriyaki includes all of the ingredients of soy sauce with brown sugar, ginger, and garlic in addition. To further complicate the process, some chefs like to prepare teriyaki sauce with sesame seed oil and green onions as well.