Shirotamari is made from wheat from Aichi Prefecture and Izu Oshima`s traditional sea salt ‘Umi no Sei’. The tamari sauce is guaranteed without additives, colourings, preservatives or flavour enhancers. Before pressing, the ‘must’ is fermented and left to mature for 90 to 120 days in traditional wooden barrels in the specially equipped ‘Nitto Jyozo Asuke Kura’ workshop.

This flavoursome sauce is an excellent alternative to soy sauce. In addition to a milder umami flavour, shirotamari has the advantage of being clear and light in colour, which means that sauces or soups retain their colour.

Once opened, keep refrigerated,

https://youtu.be/8rCbhAMUvtQ?t=15

Energy: 515 kj / 123 kcal
Fat: 0.0 gr
Carbohydrates: 28.5 gr
Protein: 2.3 gr
Salt 14.2 gr

JP WHEAT, salt, rice shochu

- Seasoning sauces
- flavouring soups
- Flavouring for vegetables
- Flavouring boiled eggs