Shirotamari Workshop

Yesterday, I attended a Shirotamari Workshop held by the CEO of Nitto Jozo to make Shirotamari. Shirotamari is the white color version of the tamari soy sauce. Strictly speaking you can't call Shirotamari a soy sauce as it doesn't contain any soy product.

Those of you who are gluten free may be aware of the Tamari soy sauce as it is a soy sauce that does not contain wheat flour. It is mainly produced in the Aichi prefecture where most of the production of soybean miso takes place.  Tamari soy sauce was initially made by using the byproduct of soybean miso.  The raw liquid that drips from cedar kegs during the fermentation process produces a puddle (tamari) and the miso makers found ways not to waste this liquid. It has a dark color with a thicker texture than the regular dark miso, which makes it great for dipping sashimi or basting rice crackers.

On the other hand, Shirotamari is made by fermenting only wheat for a short period of time which makes it almost colorless. With the strong umami, it can be used in place of salt, but with a more complex flavor. Unlike the other soy sauces, this does not contain any soybeans which makes a great alternative to soy sauce if you are allergic to soybeans.

The Shirotamari which we made during the workshop will be ready to use in 3 months time. I can't wait to use it for my Osetchi (New Years feast).