Takuko White Shoyu is a rare ingredient with a long tradition in Japan. Soybeans are added late in the brewing process to keep the color a light, almost clear amber, while giving the Shoyu a thinner texture and more subtle overall flavor profile than dark soy sauce. Long used by the most discerning to protect the color of delicate broths or brushed on sashimi, Takuko White Shoyu elevates without overwhelming.
PRODUCER: Takuko
LOCATION: Japan
INGREDIENTS:
Water, Wheat, Sea Salt, Fermented Alcohol, Soybeans
ALLERGEN INFORMATION:
Contains wheat and soy ingredients.
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. It’s also the perfect accompaniment for fish and vegetables.
Takuko White Shoyu is a rare ingredient with a long tradition in Japan. Soybeans are added late in the brewing process to keep the color a light amber color, clearer and thinner than dark soy sauce.
Ideal accompaniment to sashimi and sushi. A subtle addition to seafood delicacies, clear soups, tofu, and organic vegetables.
Combine with restraint with olive oil, white wine, vinegar, or herbs to create wonderful dressings and marinades.
Used by the most discerning to elevate flavor and not overwhelm