White soy sauce, or Yamashin shiro shoyu, is prized by Japanese chefs for its smooth flavour and pale, almost clear, golden colour. Colour is very important in Japanese cooking, particularly in dishes that reflect the seasons. White soy sauce is a must-have for spring dishes, as it complements the fresh flavours and doesn’t overpower the brighter colours of spring ingredients.
White soy sauce is made with a higher percentage of wheat than traditional soy sauce – 90% wheat and only 10% soybeans. This gives the sauce its signature pale colour. The steamed wheat also creates a much more delicate flavour than traditional soy sauce. Though the flavour is not as intense as normal soy sauce, white soy sauce is still very salty!
Shiro shoyu is the Japanese chef’s choice for clear soups, or suimono, to enhance the umami flavours while keeping the broth beautifully clear. For this reason, it’s also great to keep on hand for oden – a popular meal of a light soy and dashi broth simmered with things like boiled eggs, daikon radish, konjac and fish cakes. White soy sauce is also ideal for keeping the creamy colour of chawanmushi, a savoury baked custard. Also serve as a dipping sauce with sushi, so as not to overpower delicate fish and seafood.
Please note – this product has a relatively short shelf life, as it does not contain preservatives. Once opened, keep refrigerated and use as soon as possible.
Ingredients: wheat, salt, defatted soybean, alcohol, vitamin B1. Allergens are listed in bold.
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