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This white soy sauce was created in Aichi, one of the bigger wheat-producing regions. Unlike usual soy sauce, the white one is produced with 90% of wheat and 10% of soybean. This creates the smooth taste and almost transparant color. Read more
This white soy sauce was created in Aichi, one of the bigger wheat-producing regions. This region in Japan is also known for its delicious water. Unlike usual soy sauce, the white one is produced with 90% of wheat and 10% of soybean. This creates the smooth taste and almost transparant color.
Flavor : The flavor is deep, long, full and very rich in umami.
Use : Thanks to its light color this soy sauce is very useful to season dishes without coloring them. You can put it in your omelets, salty cakes, broth or other preparations with cream and egg. It can also be used in your salad dressings or dishes with fish and meat.
Ingredients :Wheat, salt, defatted soybean, alcohol, vitamin B1.
| Portion | 100 ml |
|---|---|
| Energy | 385 KJ / 92 kcal |
| fats | 0 g |
| Saturated fat | 0 g |
| trans fat | |
| carbohydrates | 19.3 g |
Preservation : Store in a cool, dry place, away from light and store in the fridge after opening.
For more than 200 years, Yamashin Jozou has been dedicated to making the most essential ingredients for traditional Japanese cuisines such as miso, mirin, soy sauce and more specifically white soy sauce. In 1802, when Yamashin Jozou was founded, a large number of condiment makers could already be found in Edo. The commercial harbour in the area boosted the region’s activities. Moreover, Yamashin Jozou was not only founded in a dynamic area but it also benefited from the abundance of raw materials which made it possible to make condiments such as rice and soybean. These favorable circumstances helped Yamashin Jozou to develop to the point of becoming a leader in the white soy sauce field.