White soy sauce Shiro shoyu
White soy sauce Shiro shoyu
Shiro Murasaki soy sauce is distinguishable because of its pale color. Therefore, when it is used as a seasoning, it does not change the color of the food. In Japan, this sauce- quite salty- is renowned for the way it highlights seasonal colors.
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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| Typ | White |
|---|---|
| Gewicht | 1.8 L net, 360 ml net |
| Herkunft | Hiroshima, Japan |
| Verpackung | glass flask |
| Ingredients | water, wheat, soya, alcohol, flavor enhancer E621, acidifier E270, aspergillus oryzae |
| Storage | refrigerate after opening |
| Recommanded use | Cooking |
| Brewery | HON MURASAKI |
| Nutritional values | Per 100 g : energy 84 kcal (357 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 18g, of which sugars 16g ; protein 2,6g ; salt 13,9g. |
| Allergenic(s) | soya wheat |
| Grösse | 30g |
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