Shiro Shoyu Tsubaki White Soy Sauce

Shiro shoyu white soy sauce is distinguished by its light color. Its use as a seasoning does not alter the color of food. n Japan, it is renowned for highlighting seasonal colors.

Guaranteed free from colorants, sweeteners, additives and preservatives, it is relatively salty. On a ...Shiro shoyu white soy sauce is distinguished by its light color. Its use as a seasoning does not alter the color of food.

n Japan, it is renowned for highlighting seasonal colors. Guaranteed free from colorants, sweeteners, additives and preservatives, it is relatively salty. On a daily basis, it is used to season soups and other broths, savory custards (Chawanmushi), noodles, braised vegetables, Japanese fondue (nabe), fish cooked in a court bouillon, seasoned rice (takikomi gohan)...

This soy sauce is subject to color changes during cooking (amino acids, in the presence of soy sauce's natural sugars, turn brown at high temperatures) or after opening (as the bottle is emptied, it contains more oxygen, causing natural oxidation). This soy sauce is safe to eat once its color has changed.