Also known as Shiro Tamari or Shiro Shoyu, white tamari sauce is a type of Japanese soy sauce that is very different from traditional dark soy sauce. Normally made with wheat and a very small amount of soybeans, this tamari contains no soybeans at all. It is produced by Nitto Jyozo who have been making white tamari sauce in Ekinan, Aichi Prefecture since its founding in 1938.
Three Ingredients
This shiro tamari is made up of only three ingredients - wheat from the Aichi Prefecture, Izu Oshima's traditional Japanese sea salt, "Umi no Sei" and mountain spring water.
Koji is added to the mixture which is then fermented for 90 to 120 days in traditional wooden barrels.
The wheat gives it a lighter colour and milder umami flavour.
Milder Flavour
White tamari is milder and sweeter than traditional soy sauce, with the aroma of malt and white miso, giving you a seasoning with a wonderful balance of saltiness, sweetness and umami.
Its subtle taste and pale colour makes it a versatile seasoning that can enhance dishes and perfectly highlight the ingredients without overpowering them or changing their colour.
Use for clear soups or broths, viniagrettes, chawan-mushi (steamed eggs and vegetables) and as a dipping sauce for sushi or sashimi to bring out the natural flavours.
Store in a cool, dry place away from direct sunlight. Refrigerate after opening.