Product Features

• Origin: Aichi pref.
• Type: White soy sauce
• Characteristics: White soy sauce differs from regular soy sauce in its lighter colour and higher sugar content. The ratio of wheat to soya in the ingredients is 9:1. The natural colour of the ingredients is utilised and the sweetness enhances the flavour of the ingredients. The manufacturer brews its white soy sauce in wooden barrels, which gives it a strong umami flavour. It is also not heat sterilised to prevent colouration, so the natural enzymes are still alive.
• It is not only suitable for Japanese cuisine, but also for use with olive oil.
• Recommended dishes: Dressing sauce, mixed rice etc.
• Foodie Library - Types of Soy Sauce (醤油)

Keep refrigerated after opening

*Photo for reference only.