Takuko White Soy Sauce

There is no such thing as just “soy sauce” in Asian cuisine — there are different brews for different purposes. A good example is Japanese white (shiro) soy sauce, which is light amber in color and clearer and thinner than dark soy sauce. Made from coarsely milled roasted wheat that is mixed with steamed soybeans and inoculated with a special type of rice mold called koji, this soy sauce has a subtle flavor that can be used in salad dressings and marinades.

[/description-break] Specifications [/title]Net Volume: 375 milliliters
[/accordions-break]Use this subtle soy sauce in simple applications, to really let its complexities shine. Try it as a simple dressing for salads or grains, or as the main component of a light and elegant marinade for fish or chicken.[/how-to-use-break]