Shirotamari Soy Sauce - 150 ml | Rare Wheat-Based Umami from Aichi
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✨ Story & Craftsmanship
Shirotamari (白たまり) is a rare Japanese soy sauce brewed mainly from wheat instead of soybeans, giving it a naturally lighter color and a milder, rounded taste.
Produced in Aichi Prefecture at Nitto Jyozo Asuke Kura, it is fermented for 90 to 120 days in traditional cedar barrels. The wheat is seasoned with “Umi no Sei” sea salt from Izu Oshima, valued for its clean, mineral-rich profile.
Taste & Aroma
Color: light amber, almost golden
Aroma: subtle, toasty wheat notes with gentle umami
Taste: mellow, rounded, slightly sweet, less sharp than standard soy sauce
Pairing Ideas
Perfect for clear soups (suimono) and light broths
Enhances chawanmushi (savory steamed egg custard) without darkening the dish
Brings depth to simmered vegetables, pasta, salads, sauces and delicate hot dishes
What Makes It Special
Rare, wheat-based soy sauce (unique in Japan)
Fermented in traditional cedar barrels for up to 120 days
Made without additives, preservatives, or artificial flavorings
Enhances dishes without altering their natural color
Product Information
| Category | Tamari (Shirotamari – White Tamari) |
|---|---|
| Origin | Aichi Prefecture, Japan |
| Producer | Nitto Jyozo Asuke Kura |
| Volume | 150 ml / 300 ml |
| Ingredients | Wheat, salt, water |
| Allergens | Wheat |
| Storage | Cool, dark place. Refrigerate after opening. |
| Shelf Life | 5 Years |
| Serving | Best used in soups, chawanmushi, light dishes, pasta & salads |
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Shirotamari Soy Sauce - 150 ml | Rare Wheat-Based Umami from Aichi is no longer available
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