White soy sauce Shiro shoyu

This soy sauce can change color when cooked; the amino acids together with the natural sugar in soy sauce brown at high temperature; or after opening, as the bottle is emptied it contains more oxygen which causes natural oxidation.
We suggest keeping it in the refrigerator if you want to preserve its pale color.
You can continue using this soy sauce even when the color changes.

Perfect combination : for daily use it seasons potage and other stocks, savory flans (Chawanmushi), noodles, braised vegetables, Japanese fondue (nabe), fish cooked in a court bouillon (stock), seasoned rice (takikomi gohan) etc.

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