73. Shiro Tamari 100ml

The only ingredients are wheat, salt, and shochu.

The ingredients are only wheat, salt, and shochu. As a result of pursuing the taste and flavor of white soy sauce, soybeans were removed and the amount of preparation water was reduced by half. Since it does not use soybeans, it cannot be defined as soy sauce and is described as a wheat brewed seasoning.

Ingredients: Wheat (domestic), salt, shochu

Shokunin Shoyu No. 73

Seasoning made from 100% locally grown wheat in Aichi Prefecture

"What is Shiro Tamari?" is a question we often get from customers. Soy sauce is classified into five types according to the JAS standard: "White soy sauce, light soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce." Shiro Tamari belongs to the white soy sauce category, but its ingredients are wheat, salt, and shochu only, and it is a seasoning that does not contain soybeans.

Soy sauce is strongly associated with soybeans, so many people may not be able to imagine what it would taste like if it was made from 100% wheat. Soybeans = umami and wheat = sweetness and aroma, so this seasoning intentionally suppresses the umami components and pursues the sweetness and aroma of wheat.

The brewing period is short, about three months, so it has a beautiful, clear amber color. It brings out the color and flavor of the ingredients to the fullest. When combined with dashi, the color is bright and it brings out the flavor of the dashi, so it's easy to understand if you imagine rolled omelet, cooked rice, or clear soup.

Nitto Brewery Asuke Brewery in Oku-Mikawa

The pursuit of white soy sauce began with a comment from the previous generation: "I feel like white soy sauce from the past was different." After much trial and error with the brewing method, such as the ratio of koji to brewing water, they searched for high-quality water and finally found a place surrounded by nature at an altitude of 730m in Oku-Mikawa, a 90-minute drive from the main factory.

The building of a closed elementary school has been turned into a storehouse with rows of wooden barrels. The brewery uses wheat from Aichi Prefecture, twice as much wheat koji as usual, and is brewed with Umi no Sei, a traditional sea salt from Izu Oshima.

Sweet and nostalgic egg roll

When we were kids, our favorite side dish in our bento box was sweet tamagoyaki (egg roll). I think there are many people who feel the same way. However, making a beautiful yellow, sweet tamagoyaki is surprisingly difficult. That's when Shiro Tamari comes in handy.

It's easy to get the beautiful yellow color of eggs. It makes the most of the umami of the eggs while bringing out the sweetness of the sugar, resulting in a gently sweet omelet. If you add amazake (sweet sake), it will become even fluffier.

A beautifully presented clear soup that makes the most of dashi stock

When it comes to clear soup, it's important to emphasize the flavor of the stock and the color of the ingredients. Shiro Tamari, which goes well with shellfish and kelp stock, creates a refreshing taste that makes the most of the aroma and flavor of the shellfish when used in a clear soup with clams or clams. Needless to say, it looks beautiful.

White sauce with siro tamari

The key to the deliciousness of gratin, a classic winter dish, is of course white sauce. Some people may wonder why soy sauce is used in gratin, but it is a secret ingredient that can enhance the flavor. Light soy sauce adds a subtle umami flavor and aroma, while white soy sauce adds a gentle sweetness and richness.