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360 ml
White soy sauce (Shiro Shoyu) is mainly made from wheat and only a few soybeans. This gives it a very light color and a lighter taste compared to classic soy sauces. "Shiro" stands for light, "Shoyu" for soy sauce.
It is therefore often used as an ingredient where umami is to be added, but the color of the dish, such as sashimi, should not be too dark. This makes them very suitable for European dishes, which get more complexity through this sauce and its umami, without immediately taking on a typically Japanese note.
It is also marketed under the name of white soy sauce. In order to preserve the color, it should not be heated. However, it can still be used after warming up, it just changes the color to brown again.
This soy sauce has a salt content of 18%. In Japan, soy sauces are not seen as a sauce, but as a spice.
White soy sauce Shiro Shoyu should not be used in cooking. Rather, it is suitable as a finishing sauce for cold dishes such as sashimi or carpaccios or is added to a cooked dish at the end.
Recipe idea: green asparagus with butter and white soy sauce
We definitely recommend storage in a dark cupboard. Like heat, light changes color into darkness.
The YAMASHIN soy sauce brewery was founded in 1802 in the Edo period and has specialized in the production of white soy sauce since 1933. The brewery is located in Aichi prefecture, where many traditional soy sauce manufacturers are based.
The YAMASHIN Soy Sauce Brewery still has a stock of 80 traditional wooden barrels to brew the traditional way. Because the traditional white soy sauce is brewed in wooden barrels and therefore has a more intense taste than the soy sauce brewed in modern tanks.
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