Shiro Shoyu, or white soy sauce, is a unique condiment distinguished by its light, almost transparent colour. This pale hue is achieved by using a higher proportion of wheat compared to soybeans during the fermentation process.
It is particularly valued in Japanese cuisine for bringing out the vibrant colours of dishes without overshadowing them with a darker hue as a traditional soy sauce would.
This soy sauce is free from artificial colours, sweeteners, additives and preservatives. It has a relatively salty flavour that enhances dishes without the need for any additional salt.
Please note - Shiro Shoyu may change colour when subjected to high heat. The amino acids and natural sugars in the soy sauce can become darker in colour.
Once the bottle is opened, increased exposure to oxygen can lead to natural oxidisation, which may cause the soy sauce to darken over time. Despite this change in colour, it remains safe to consume and does not lose its flavour.
To maintain the light colour, we recommend refrigerating Shiro Shoyu after opening. This helps slow down the oxidisation process and preserves the pale hue for longer periods.
