WHITE TAMARI SAUCE called ASUKE MIKAWA SHIRO TAMARI 300 ml

Nitto Jyozo has been making white soy sauce in Ekinan, Aichi Prefecture since its foundation in 1938. White soy sauce accounts for less than 1% of total soy sauce production and is unknown to many. Our artisan started making his "Mikawa Shiro Tamari" in 1993.

White tamari sauce is made with twice as much domestic wheat koji as regular white soy sauce.

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9.75€ TTC

Our Master craftsman attributes the extreme quality of his tamari to the spring water of Oku Mikawa village (Asuke-cho, Aichi prefecture), which he uses to make it.

Nitto Jyozo relies more and more on the wheat it grows, without the use of chemical fertilizers and pesticides, in order to perfect the excellence of its condiment.

The sauce we offer is Asuke Mikawa Shiro Tamari

It is made from wheat from Aichi Prefecture and the traditional sea salt from Izu Oshima, "Umi no Sei".  Tamari sauce is guaranteed without additives, colourings, preservatives or flavour enhancers. Before pressing, the mash is fermented and aged for 90 to 120 days in traditional wooden barrels in the dedicated "Nitto Jyozo Asuke Kura" workshop.

This Tamari sauce is exceptional for Suimono (clear soup, clear stock), stewed dishes, hot dishes and chawan-mushi (egg and steamed vegetable dish), etc. It brings a soft flavour and a rich taste.

 

  • Ingredients : wheat, water, salt, distilled rice alcohol, koji yeast (rice, aspergillus oryzae)
  • Packaging : 300 ml glass bottle
  • Origin : Aichi, Japon
  • Allergenics : wheat

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WHITE TAMARI SAUCE called ASUKE MIKAWA SHIRO TAMARI 300 ml

WHITE TAMARI SAUCE called ASUKE MIKAWA SHIRO TAMARI 300 ml

Nitto Jyozo has been making white soy sauce in Ekinan, Aichi Prefecture since its foundation in 1938. White soy sauce accounts for less than 1% of total soy sauce production and is unknown to many. Our artisan started making his "Mikawa Shiro Tamari" in 1993.

White tamari sauce is made with twice as much domestic wheat koji as regular white soy sauce.

Write your review