Shiro (White) Shoyu - 300ml

Shiro (White) Shoyu

Shiro Shoyu (white soy sauce) from Nitto Jozo is uniquely fermented using only locally grown wheat, Japanese sea salt, mountain spring water, and Koji, without any soybeans. The absence of soybeans results in a notably lighter colour and delicate, balanced sweetness with subtle malt, Koji, and white miso notes. Crafted traditionally in century-old wooden barrels, Shiro Shoyu’s elegant profile makes it particularly suitable for contemporary Australian cuisine, especially in cold applications such as dressings and sauces, enhancing dishes without overwhelming their inherent flavours.

Ingredients: Wheat, Koji, Japanese sea salt, mountain spring water

Flavour: Light, subtly sweet, malted, mild umami

Ideal Applications: Dressings, seafood, vegetables, delicate dishes

Origin: Hekinan City, Aichi Prefecture, Japan

Cooking & Serving Suggestions:

Ideal for delicate vinaigrettes and sauces

Excellent seasoning for seafood and fresh vegetables

Enhances modern Australian and contemporary cuisines

Gentle seasoning for cold applications and finishing touches

About the Producer – Nitto Jozo

Established in Hekinan City, Aichi Prefecture, Nitto Jozo operates from a historic old schoolhouse nestled in the lush mountains, benefiting from the pristine waters of "Asuke’s Springs". The serene mountainous location significantly influences their traditional brewing techniques, aiding slow, natural fermentation in century-old wooden barrels. Committed to authenticity and quality, Nitto Jozo is recognised as Japan's foremost artisan producer of Shiro Shoyu, meticulously crafting this rare soy sauce style that comprises less than 1% of Japan's total soy sauce production.