White soy sauce (shiro)
fermented wheat & soybean (shiro shoyu) · Condiment
Top 10 pairings
White soy sauce, or shiro shoyu, is the palest of the Japanese soy-sauce grades — a clear, light amber liquid brewed mostly from wheat with only a small fraction of soybean. Light-bodied and delicately sweet, it carries a gentle soy savour with almost no colour, so it seasons a dish without darkening it. It is the sauce of the refined kitchen: clear dashi soups, chawanmushi, dashimaki tamago and pale kaiseki dishes.
Tastes like
SaltyStrong
SavouryMedium
SweetGentle
Aroma
maltycaramelhoneyfruityfloralnutty
Texture
juicy
Per 100 g
60kcal
9.2gcarbs
4.5gprotein
0.1gfat
0.4gfibre
Good to know
White soy sauce (shiro shoyu) inverts the usual recipe: it is brewed overwhelmingly from wheat with only a small fraction of soybean — close to the reverse of koikuchi's near-equal split — which is exactly why it is so pale and delicately sweet.
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