Organic white soy sauce 300ml

Natural food stores, specialty supermarkets, Japanese supermarkets

When used to beautifully finish the presentation of dishes, it enhances the natural colors and flavors of ingredients while adding the savory umami of soy sauce.
It is recommended not only for Japanese cuisine, but also as a secret ingredient or flavor enhancer for Chinese, Italian, French, and other dishes.
It can be used as a secret ingredient in various dishes such as udon broth, oden stew, chawanmushi steamed egg custard, dashimaki tamago rolled omelet, ramen sauce, pickles, pasta, and dressings.

Japan's only JAS-certified organic white soy sauce. Crafted in Hekinan City, Aichi Prefecture, the birthplace of white soy sauce.
Unlike regular soy sauce, it is made with a ratio of 90% wheat and 10% soybeans, resulting in a light amber color.
Furthermore, while standard soy sauce ages for 3 months, ours undergoes low-temperature, long-term aging for over 6 months in a year-round refrigerated cellar. This process preserves its pale color while developing a deep, complex flavor profile and natural sweetness.
To retain the rich aroma of white soy sauce, we deliver it unpasteurized as “raw soy sauce.”
We encourage you to try it not only with Japanese cuisine but also with Western, Chinese, and various other dishes.

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