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In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. It is used to highlight ingredients in a dish. Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor. Refrigerate after opening.

Ingredients: water, wheat, sea salt, rice wine spirit

Product Attributes:

• 300 ml glass bottle
• Made in Aichi, Japan
• NOT Gluten Free

Recipes:

• Ramen Tare
• Chrysanthemum Greens with White Sesame Dressing

In this shichimi togarashi, Tsujita-san highlights the aroma and taste of dried yuzu. While not as spicy as the Tsujita-san's regular shichimi togarashi, it still has a nice bit of heat. Use this yuzu shichimi togarashi on dishes where you want a citrus-y brightness, such as a corn miso soup or on top of grilled fish. Also goes great on grilled chicken.

Keep in freezer when not using to preserve freshness.

Ingredients: dried yuzu peel, red chili pepper, golden sesame seeds, seaweed, Japanese pepper (sansho), poppy seeds

Product Attributes:

• 15g package
• Made in Japan

Recipes:

• Avocado Toast