Shiro shoyu, aka white soy sauce, has been around since the early 1800s. It's a rare ingredient made with more wheat and fewer soybeans than regular soy sauce, leading to its clear/white color. Unlike dark soy sauce, this version is fermented for a shorter period. It also has more natural sugar due to the higher amount of wheat. This soy sauce is an excellent option for adding an umami, savory taste to soups and rice dishes without changing the color.

Common Allergens: Wheat, Soy.