Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Yamasa Soysauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Yamasa Soy Sauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Yamasa Soysauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Kikkoman Soy Sauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Kikkoman low-salt Soy Sauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Kikkoman Soy Sauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Smoked Soy Sauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces White soy sauce
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces White Soy Sauce traditional (Shiro Shoyu)
Categories Food Worldwide Japanese Delicatessen Japanese Soy Sauces and Fish Sauces Light Soy Sauce Ohitachi
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Browse these categories as well: Japanese Soy Sauces and Fish Sauces, Food for Japanese Barbecue, Food for Japanese Barbecue
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Browse these categories as well: Japanese Soy Sauces and Fish Sauces, Food for Japanese Barbecue, Food for Japanese Barbecue
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Browse these categories as well: Japanese Soy Sauces and Fish Sauces, Food for Japanese Barbecue, Food for Japanese Barbecue
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Browse these categories as well: Japanese Soy Sauces and Fish Sauces, Food for Japanese Barbecue, Food for Japanese Barbecue
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360 ml
- Lighter taste than "normal" soy sauce
- Rare variety of soy sauce
- Brewed in a wooden barrel
- Made by a long-established company specializing in white soy sauce
WHAT IS WHITE SOY SAUCE
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.
WHAT IS WHITE SOY SAUCE USED FOR
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
FOR STORING THIS SOY SAUCE
We definitely recommend storage in a dark cupboard. Like heat, light changes color into darkness.
ABOUT THE MANUFACTURER
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.
For further information please register with us: info@foodconnect.de An employee will activate your account.
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Browse these categories as well: Japanese Soy Sauces and Fish Sauces, New Arrivals, Food for Japanese Barbecue, Food for Japanese Barbecue
1.8 l
- Lighter taste than "normal" soy sauce
- Rare variety of soy sauce
- Brewed in a wooden barrel
- Made by a long-established company specializing in white soy sauce
WHAT IS WHITE SOY SAUCE
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%. Soy sauces are not used as a sauce in Japan, but as a condiment.
WHAT DO YOU USE WHITE SOY SAUCE FOR
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
FOR STORING THIS SOY SAUCE
We definitely recommend storage in a dark cupboard. Like heat, light changes color into darkness.
ABOUT THE MANUFACTURER
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.
For further information please register with us: info@foodconnect.de An employee will activate your account.
Customers who bought this product also bought
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Browse these categories as well: Japanese Soy Sauces and Fish Sauces, New Arrivals, Food for Japanese Barbecue, Food for Japanese Barbecue
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Browse these categories as well: Japanese Soy Sauces and Fish Sauces, Food for Japanese Barbecue, Food for Japanese Barbecue
