Nitto Jozo Shirodashi

Nitto Jozo’s Shirodashi base is their White Tamari, which is made up of only wheat, salt and water. Then Ninagawa-san skillfully incorporates shiitake, katsuobushi (from Matoba Suisan), sea salt, mirin, Ma Konbu and sugar. This condiment is meant for finishing, meaning when you just want to add a burst of flavor at the end of preparing dishes like soups, dressings, etc. The president of Nitto Jozo, Ninagawa-san says this is super delicious over steamed or boiled vegetables. It also works great when making Japanese rolled omelets (Dashi Maki Tamago). Refrigerate after opening. About the producer: Started in 1938, Nitto Jozo produces artisanal white tamari utilizing Japanese wheat, sea salt and mountain spring water from the mountains of Toyota.