Much like white soy, Nitto Jozo’s Shiro (white) tamari is mostly made with wheat, salt and water and unlike white soy, is made with no soy-bean. The dark colour of soy comes from the fermentation of soy beans hence, the darker the colour the more soy beans used. Given that Ninagawa-san makes his brew with 100% wheat, the Japanese government has told him he cannot call it “soy sauce”. Instead he calls it “white-tamari”, tamari is generally a richer, darker soy with a longer fermentation process. This “white” soy is a blend of saltiness, sweetness and umami, its seasoning makes it stand out from other soy-based sauces. Unlike soy, this product does not stain your dishes while delivering that complex, rich umami flavour. This product works great in clear soups, marinades and as a sauce.

Nitto Jozo (founded in 1938) specialises in the production of white tamari – a soy-like bew originally created by the company’s founder: Ninagawa-san. Mr. Yoichi Ninagawa (third generation president) has gone above and beyond to create this special and adaptable sauce. The three elements that make up Nitto Jozo's shiro tamari are wheat, salt, and water, and each one has to be chosen with care. Nitto Jozo uses Japanese salt and wheat cultivated nearby, prepares and koji-inoculates the wheat at his headquarters in Hekinan City and then moves the wheat and salt to a tiny community high in the Toyota Mountains. Ninagawa-san has discovered the ideal mountain spring water up here in this picturesque surroundings. He ages the wheat for three months in Japanese cedar vats, mixing it with salt and water in a converted old schoolhouse.