Founded in 1938 in Hekinan city, Aichi prefecture, birthplace of shiro shoyu (white soy sauce), Nitto Jozo brewery produces artisanal white tamari using Japanese wheat, sea salt, spring water from the Toyota mountains and koji.
Unlike traditional soy sauce, white tamari is made from wheat, salt and water. White tamari sauce is used to highlight ingredients of a dish.
Aroma of white tamari sauce is strongly malty, with notes of koji and white miso, perfectly highlighting its sweet, salty and strongly umami flavor.
Palate is balanced in salinity, sweetness and umami. Chefs use this sauce to enhance ingredients of a dish or to magnify sauces, dressings and other seasonings.
To take full advantage of shiro tamari beauty and delicacy, Nitto Jozo has developed a process that does not require soybeans.
This white tamari sauce is the basis of Tamago shiro tamari condiment. Tamago shiro tamari is originally a seasoning for a simple omelette base, without broth, made from raw sugar from Tanegashima island, Kagoshima prefecture, Ashisuke shirotamari, traditional Umi-no-Sei sea salt and Japanese rice vinegar.
Simply add a tablespoon of this product to two eggs and cook to obtain a delicious omelette with refined flavor of shiro-tamari and rich sweetness of raw sugar. As the omelette's base is made from raw cane sugar and shiro-tamari, it's good both fresh and cold, and its sweet taste perfect for lunchboxes and other dishes.
