Soya Sauce White (Shiro Shoyu) 500 ml YOSHI
Like soya sauce, Shiro Shoyu has an abundance of umami flavour but without the dark colour. It's a rare Japanese condiment with a very pale amber colour and a sweet distinctive aroma, this soya sauce is made mainly from fermented wheat with only a little soya bean added. It is used to add savouriness to dishes where colour must not be imparted. Shiro Shoyu is most frequently used in clear broths and in pickling. Chefs, including David Chang of Momofuko, also use it in Scallops with Buttermilk, Soya and Poppy seed.
sugar, water, red chill 16%, garlic, salt, modified corn starch, acetic acid.
- FLAVOUR AND AROMA – Shiro Shoyu is much like traditional soya sauce with an abundance of flavour but without the dark colour. It is a rare Japanese condiment that has a very pale amber colour and a sweet distinctive aroma.
- SOYA SAUCE VS SHIRO SHOYU – Chinese style soya sauce is typically made with 100% soy whereas Shiro Shoyu, a Japanese soya sauce, is made with a mix of wheat and soy. White Shoyu is perfect for adding flavour without overpowering the dish.
- USAGE – Shiro Shoyu is most frequently used in clear broths and in pickling. Chefs, including David Chang of Momofuko, also use it in Scallops with Buttermilk, Soya and Poppy seed. Try using Shiro Shoyu as a seasoning for everything. Whether it be ramen noodle soup or something as simple as rice crackers.
- PICKLING – Pickling with Shiro Shoyu makes for mouth watering Japanese pickles. Pickle any fresh vegetables to serve along side of any meal or to simply have as a delicious appetizer. You’ll find yourself snacking on a variety of healthy pickled vegetables and be able to get the whole family on board!
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