White Tamari Making (White Soy Sauce)

Brew Your Own Liquid Gold — Traditional White Tamari at Home

What if you could make your own delicate Japanese seasoning in just a few months…instead of waiting over a year like traditional soy sauce?

This workshop is your chance to create Shiro Tamari (White Tamari) — a rare and elegant Japanese fermented seasoning known for its light color, gentle sweetness, and deep umami.

And yes… you can really make it yourself ❤️

White tamari is believed to have originated during Japan’s Edo period, especially in the region of Hekinan City in Aichi Prefecture, where traditional breweries still protect this beautiful craft today.

Unlike regular soy sauce, white tamari is made primarily with wheat koji instead of soybeans, which gives it its pale golden color and refined flavor.