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Nitto Jozo’s Vegetarian Shirodashi starts with a base of their White Tamari, which is made up of only wheat, salt and water. Then Ninagawa-san skillfully incorporates shiitake, dried daikon radish, rice vinegar, sea salt, mirin and Ma Konbu. The dried daikon and rice vinegar give this a wonderful funkiness. 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 rolled omelets (like our Dashi Maki Tamago recipe).
Refrigerate after opening.
Ingredients: water, white tamari (water, wheat, sea salt, rice wine spirit), sea salt, mirin, dried shiitake mushroom, dried Japanese radish, kelp, brewed rice vinegar, rice wine spirit (contains wheat)
Started in 1938, Nitto Jozo produces artisanal white tamari utilizing Japanese wheat, sea salt and mountain spring water from the mountains of Toyota.
Vendor: Nitto Jozo