Shiro shoyu ✦

Sauce soja blanche (shiro)

What it is

Shiro shoyu inverts the recipe — roughly nine parts wheat to one of soybean — and brews for months rather than years, around Hekinan in Aichi. It comes out the colour of straw, which is the entire point: it seasons a clear broth or a chawanmushi without tinting it.

In the kitchen

It is as salty as any shoyu, so dose it like one. What it cannot do is last: add it at the end of cooking, keep the bottle cold and finish it within two months, because it browns and goes flat quickly once opened.

Goes with

Egg Scallop Pike conger (hamo) Kombu Hon-mirin Silken tofu (kinugoshi) Ginkgo nut

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

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