Soy sauce is a popular condiment, but there are several alternatives for those with dietary restrictions or preferences. Tamari is a gluten-free option made from fermented soybeans, while coconut aminos is a soy-free alternative made from the sap of coconut trees and sea salt. Other substitutes include liquid aminos, which are derived from soybeans but contain no gluten, and miso paste, which can be diluted with water for a similar flavor. Each alternative offers a unique taste profile, making them suitable for various dishes and cuisines.