A beautiful amber soy sauce with a substantial umami and earthy flavor.
Shiro shoyu, first of all, is a type of soy sauce made with an unusually high wheat content—nine parts wheat to one part soybeans. Unlike other common soy sauces, which have one part wheat to one part soybeans, shiro shoyu exhibits a pale color and distinctive sweetness. This type of soy sauce is rare yet has traditionally been produced in the Mikawa region (currently Hekinan City in Aichi Prefecture) for centuries.
High-end Japanese restaurants have prized shiro shoyu because of its unique features that complement the flavors of the ingredients and retain their color at the same time.
