Nitto Jozo White Tamari

Note that while tamari is often used as a term for gluten-free soy sauce, Nitto Jozo’s White Tamari is actually all wheat-based. (In Japan, tamari simply refers to a liquid that is pressed out of another substance—in this case, wheat.) This sauce is malty-sweet and slightly tangy, a great choice for those who want the umami flavor of soy sauce with less saltiness.

[/description-break] Ingredients [/title] Ingredients: Water, wheat, sea salt, and rice wine spirit. [/accordion] Specifications [/title] Net Volume: 300 milliliters

Place of origin: Japan
[/accordion] CARE AND USE [/title] N/A [/accordions-break] Nitto Jozo’s current president, Yoichi Ninagawa, makes this artisanal white tamari himself in Aichi prefecture’s Toyota mountains, using only local spring water, sea salt and wheat. [/banner_heading] Aged for three months in Japanese cedar vats, this sauce has a light, nuanced flavor that we can’t get enough of; use it raw to preserve its delicate profile. [/banner-text-break] This nuanced, light-tasting tamari is best used raw in simple dipping sauces, on vegetables, with sushi and in salad dressings. [/how-to-use-break]