White soy sauce is the lightest amber soy sauce in soy sauce.
The main ingredient is wheat, which has a short maturation period and has a low umami flavor, so it is the soy sauce that makes the best use of the ingredients.
This soy sauce is specially used by the chef of a high-end Japanese restaurant.
In the case of cooked rice, the color of the soy sauce does not come out, and the soup and chawanmushi are also colorfully finished.
The main ingredient is wheat, which has a short maturation period and has a low umami flavor, so it is the soy sauce that makes the best use of the ingredients.
This soy sauce is specially used by the chef of a high-end Japanese restaurant.
In the case of cooked rice, the color of the soy sauce does not come out, and the soup and chawanmushi are also colorfully finished.
