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Nitto Jozo White Tamari $19.95

Nitto Jozo’s current president, Yoichi Ninagawa, makes this artisanal white tamari himself in Aichi prefecture’s Toyota mountains, using only local spring water, sea salt and wheat.

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.

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HOW TO USE

This nuanced, light-tasting tamari is best used raw in simple dipping sauces, on vegetables, with sushi and in salad dressings.

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