Note that while tamari is often used as a term for gluten-free soy sauce, Nitto Jozo’s White Tamari is actually all wheat-based. (In Japan, tamari simply refers to a liquid that is pressed out of another substance—in this case, wheat.) This sauce is malty-sweet and slightly tangy, a great choice for those who want the umami flavor of soy sauce with less saltiness.
Aged for three months in Japanese cedar vats, this sauce has a light, nuanced flavor that we can’t get enough of; use it raw to preserve its delicate profile.
We test everything we sell. Here’s how we’d use this.
This nuanced, light-tasting tamari is best used raw in simple dipping sauces, on vegetables, with sushi and in salad dressings.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
