Nitto Jozo’s Shirodashi base is their White Tamari, which is made up of only wheat, salt and water. Then Ninagawa-san skillfully incorporates shiitake, katsuobushi (from Matoba Suisan), sea salt, mirin, Ma Konbu and sugar. This condiment is meant for finishing, meaning when you just want to add a burst of flavor at the end of preparing dishes like soups, dressings, etc. The president of Nitto Jozo, Ninagawa-san says this is super delicious over steamed or boiled vegetables. It also works great when making rolled omelets.
Refrigerate after opening.
Product Attributes:
- 400 ml glass bottle
- Made in Aichi, Japan
- NOT Gluten Free
Ingredients: water, white tamari (water, wheat, sea salt, rice wine spirit), dried skipjack tuna, sea salt, mirin, sugar, rice wine spirit, dried shiitake mushroom, kelp (contains wheat & fish: skipjack tuna)
Made by Nitto Jozo
Started in 1938, Nitto Jozo is run by third generation Mr. Yoichi Ninagawa who produces artisanal white tamari. Only utilizing three ingredients, Nitto Jozo carefully selects the Japanese wheat, sea salt and mountain spring water from the mountains of Toyota to create their specialty tamari.
In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. Ninagawa-san made his brew with 100% wheat, so the Japanese government told him he can not call it "soy sauce". So he playfully calls it "white tamari".