Three bottles of white soy sauce that bring out the best in your ingredients

Why not try to perfect white soy sauce to the fullest?

This soy sauce is made primarily from wheat and has an amber color that is even lighter than light soy sauce. It is the best in the soy sauce industry when it comes to making the most of the ingredients.

Since there are few manufacturers that make soy sauce, it is not very well known, but each brewery certainly has its own unique character, and cooking enthusiasts are sure to enjoy it.

Shokunin Shoyu No.

Soy sauce that makes the most of wheat as its main ingredient

The distinctive feature of white soy sauce is that it is light in color and keeps the soy sauce flavor to a minimum. When you use dark soy sauce to simmer food, the color and aroma of the soy sauce will be absorbed, but this does not happen with white soy sauce. It brings out the color and flavor of the ingredients in dishes such as clear soup, chawanmushi, and takikomi gohan.

It also pairs well with olive oil and citrus juice, so it's recommended to use it as a dressing. Simply mix soy sauce, oil, and vinegar in a 1:1:1 ratio to create a fresh dressing.

Shiro Tamari / Nitto Brewery (Hekinan City, Aichi Prefecture)

The only ingredients are wheat, salt, and shochu. In pursuit of the taste and flavor of white soy sauce, the soybeans were removed and the soy sauce was brewed using half the amount of water. Since it does not contain soybeans, it cannot be defined as soy sauce and is labeled as a fermented wheat seasoning, but its presence that brings out the flavor of the ingredients has earned it a lot of support from cooking enthusiasts.

Soy sauce is strongly associated with soybeans, so many people may not be able to imagine what it tastes like when they hear it's made from 100% wheat. "Soybeans" = umami, and "wheat" = sweetness and aroma, so this seasoning intentionally suppresses the umami components and pursues the sweetness and aroma of wheat.

As a child, sweet tamagoyaki (rolled omelet) was one of my favorite bento side dishes... I'm sure many of you feel the same way. However, making a beautiful yellow sweet tamagoyaki can be surprisingly difficult. That's where Shiro Tamari comes in. It's a real expert at bringing out the beautiful yellow color of eggs. It brings out the umami of the eggs while also bringing out the sweetness of the sugar, resulting in a gently sweet tamagoyaki. Adding amazake (sweet sake) will also make it fluffier.

Yamashin White Soy Sauce / Yamashin Brewery (Hekinan City, Aichi Prefecture)

Founded over 200 years ago, this manufacturer specializes in white soy sauce. This soy sauce brings out the flavor of the ingredients without adding color, making it easy to use in cooking. It's great for clear soups and seasoned rice, and also pairs well with olive oil, making it ideal for pasta dishes, dressings, and other Western dishes.

Yamashin Shiro Soy Sauce is made by draining the liquid that has accumulated in the barrel through a stopper called a "nomiguchi" that is attached to a hole in the bottom of a barrel called a "kibiki." 100% of the amount of salt water is then added to the koji that remains after the kibiki process, and the mixture is left for another three months. The resulting liquid is then pressed together with the moromi, resulting in the second pressing. The first pressing and the second pressing are then blended and bottled.

Recommended for those who eat salad every day for health reasons. Homemade dressing is easy to make by simply mixing soy sauce, oil, and vinegar in a 1:1:1 ratio. Making the dressing with white soy sauce creates a light, refreshing French dressing-like flavor, bringing out the sweetness of the vegetables. Substituting sesame oil or olive oil for a different flavor will also make making dressing every day more fun.

Organic white soy sauce / Shichifuku Brewery (Hekinan City, Aichi Prefecture)

Made primarily from organic JAS-certified wheat and soybeans, it has a subtle sweetness and refined saltiness that will whet your appetite. It is characterized by its long brewing period, between six months and a year, compared to other white soy sauces. It is brewed in deep fermentation tanks in a refrigerated facility where temperature and other factors can be controlled 24 hours a day, keeping the temperature at around 15°C year-round suppresses fermentation and allows it to mature for a longer period than usual, resulting in the amber color characteristic of white soy sauce.

First, try using it in dishes where you want to bring out the flavor of the ingredients. It will add a rich color to dishes like ozoni, clear soup, and chawanmushi, which are made with a strong dashi stock. It is also recommended for seasoned rice dishes where you don't want to add the color of soy sauce. Because wheat is the main ingredient, it has a high sugar content and a refined umami flavor.

Generally, white soy sauce brings out the flavor of the ingredients, so we recommend using it when cooking, but this organic white soy sauce is also great as a dipping sauce. It barely tastes like soy sauce, but the wheat scent isn't too strong, so it adds a touch of saltiness while still retaining the sweetness of the wheat. We recommend using it with crushed natto and rice with a raw egg.