Shiro Shoyu - White Tamari

Name: Shiro Shoyu - White Tamari
Brand: Nitto Jozo
Price: 26.0 AUD
Availability: InStock

AUD $26.00

Dispatched from Sydney within 1–2 business days. Tracked with signature on delivery.

Established in 1938 in Hekinan, Aichi Prefecture, Nitto Jozo is a specialist producer of white soy sauce and traditionally brewed seasonings. Its Shiro Tamari was developed as a more concentrated interpretation of shiro shoyu, using twice the usual quantity of wheat koji to draw greater flavour from the grain.

Brewed without soybeans, it is made from locally grown Aichi wheat, Japanese sea salt and mineral-rich spring water. The mixture is naturally fermented in wooden vats at Nitto Jozo’s Ashisuke brewery in the mountains of Toyota, producing a pale amber seasoning with pronounced wheat character and concentrated flavour.

The aroma is richly malty, with notes of koji and white miso. On the palate, sweetness from the wheat is balanced by clear salinity and savoury depth. Its pale colour allows ingredients to retain their natural appearance while adding more body than a conventional light soy sauce.

Recommonded Uses

In clear soups
Chawanmushi
Dashi
Noodle broths
Simmered dishes
Vinaigrettes and sauces
With sashimi, tofu and vegetables

Add gradually, as its concentrated flavour and salinity require less than its colour may suggest.

Net Weight | 300ml Glass Bottle
Origin | Aichi Prefecture, Japan

: Since its founding in 1938, in Hekinan city, Aichi prefecture, Nitto Jozo has since become a renowned producer of artisanal white tamari (shiro shoyu) and white soy sauce. Under third-generation president Yoichi Ninagawa, the company, formerly known as Ryoguchiya Shouten, focuses on premium, traditional brewing techniques, using locally grown wheat, sea salt, and specialized mountain spring water from the mountains of Toyota.
In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. This product is essentially a white soy sauce, which traditionally is mostly wheat and a little bit of soy bean. When you ferment soy beans they become dark, so the more you have the darker the brew. 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". Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor.

: Ingredients: Soybean, Wheat, Salt.
CONTAINS Soy, Wheat, Gluten.

: Shiro Shoyu is used to highlight ingredients in a dish, vinaigrettes, sauces and sashimi.
Ideal for clear soups, chawanmushi, simmered dishes, vegetables, dressings, sashimi, and light broths. It is also widely used as a base for dashi and noodle sauces.

Refrigerate after opening.