White Soy Sauce
Shiro murasaki white soy sauce is distinguished by its pale color 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 seasons stocks, broths, noodles, braised vegetables, seasoned rice, stir fries etc..
This soy sauce can still change color when cooked at high temperature (the amino acids together with the natural sugar in the soy sauce will brown) After opening it can lso darken with natural oxidisation.
Keep refrigerated if you want to preserve its pale color but rest assured you can continue using even if the color darkens.
Ingredients: wheat, sea salt, soybeans, alcohol of canesugar, flavor enhancer E621, acidifier E270, water, aspergillus kôji tracks.
Storage before opening: keep dry away from direct sunlight and high temperatures
After opening: keep refrigerated
Allergenics: wheat, soy
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