White Soy Sauce


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Shiro murasaki white soy sauce is distinguished by its pale colour which allows it to be used as a rich soy seasoning without darkening the colour of the dish in the same way as a traditional soy sauce. Use to season stocks, broths, noodles, braised vegetables, seasoned rice, stir fries etc..

This soy sauce can change colour when cooked at high temperature (the amino acids together with the natural sugar in the soy sauce will brown) After opening it can also darken with natural oxidisation.

Keep refrigerated to preserve its pale colour but rest assured you can continue using even if the colour darkens.

Ingredients: wheat, sea salt, soybeans, alcohol of cane sugar, flavour enhancer E621, acidifier E270, water, traces of aspergillus kôji.

Allergens underlined.

Store in a cool, dark place. Refrigerate once open.


Bloody Mary

Try something different from the traditional bloody Mary by seasoning with Black garlic salt, Tashibori yuzu, and White soy sauce.  Finish with Wasabi leaf and fresh-grated Wasabi for a modern twist on a classic with great depth of flavour. 

See image 2, left

Avocado and Tuna Salad with White Soy and Mirin Dressing

Toss together watercress and sliced wasabi leaf with diced avocado and good quality tuna to create this simple yet elegant salad.  Whisk together one part white soy sauce, one part mirin, and two parts gold sesame oil to create a light and well-balanced dressing.

​See image 3, left



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