White soy sauce Tsubaki Shiro Shoyu

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). We recommend refrigeration if you wish to preserve its light color. This soy sauce is safe to eat once its color has changed.