Started in 1938, Nitto Jozo produces artisanal white tamari. Third generation president Mr. Yoichi Ninagawa has gone to great lengths to produce this versatile and unique condiment. Since Nitto Jozo’s shiro tamari is made from only three ingredients - wheat, salt and water - each one had to be carefully selected. Ninagawa-san uses locally grown wheat and Japanese salt. At his headquarters in Hekinan City he cooks the wheat and inoculates it with koji. After that he transports the wheat and salt up to a small village in the mountains of Toyota. Up in this beautiful setting Ninagawa-san has found the perfect mountain spring water. In a repurposed old school house, he mixes the wheat, salt and water and allows it to age for three months in Japanese cedar vats. Shiro tamari is wonderful for adding sweet umami and salt to a dish.