We Are Open & Shipping - Free Shipping on Orders Over $75

Nitto Jozo

Nitto Jozo

Started in 1938, Nitto Jozo produces artisanal white tamari. Third generation president Mr. Yoichi Ninagawa has gone to great lengths to produce this versatile and unique condiment. Since Nitto Jozo’s shiro tamari is made from only three ingredients - wheat, salt and water - each one had to be carefully selected. Ninagawa-san uses locally grown wheat and Japanese salt. At his headquarters in Hekinan City, he cooks the wheat and inoculates it with koji. After that he transports the wheat and salt up to a small village in the mountains of Toyota. Up in this beautiful setting, Ninagawa-san has found the perfect mountain spring water. In a repurposed old schoolhouse, he mixes the wheat, salt and water and allows it to age for three months in Japanese cedar vats. Shiro tamari is wonderful for adding sweet umami and salt to a dish.

Products from Nitto Jozo


White Tamari






Also in Our Producers

Marusho
Marusho

Since 1879 Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture.

Continue Reading →

One Kiln Ceramics
One Kiln Ceramics

Nestled in a residential neighborhood of Kagoshima sits One Kiln Ceramics, the name of Kido-san's pottery studio.

Continue Reading →

Suehiro Shoyu
Suehiro Shoyu

Located in Tatsuno City, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879.

Continue Reading →