White Soy Sauce(Shiro Shoyu)

Japanese white soy sauce (known as shiro shoyu) is a lighter-colored soy sauce made with a higher proportion of wheat than soybeans, resulting in a delicate flavor and subtle sweetness. It undergoes a shorter fermentation process, which gives it a pale golden hue and a less salty, milder taste compared to darker soy sauces.

Shiro shoyu is often used in dishes where a lighter color and more refined flavor are desired, such as in seafood, chicken, and clear soups. It is popular in the Kansai region of Japan and is ideal for enhancing the natural flavors of ingredients without overpowering them. Its unique profile also makes it a great choice for dressings, sauces, and marinades, offering a more nuanced, delicate soy sauce experience.