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<p><span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">It’s hard to believe that a soy sauce having a beautiful amber color can maintain a substantial umami and earthy flavor. But if you taste even a tiny bit of Truffle-Infused Shiro Shoyu (White Soy Sauce), you will understand that the impossible can be possible. Shiro shoyu, first of all, is a type of soy sauce made with an unusually high wheat content—nine parts wheat to one part soybeans. Unlike other common soy sauces, which have one part wheat to one part soybeans, shiro shoyu exhibits a pale color and distinctive sweetness. This type of soy sauce is rare yet has traditionally been produced in the Mikawa region (currently Hekinan City in Aichi Prefecture) for centuries. Hi-end Japanese restaurants have prized shiro shoyu because of its unique features that complement the flavors of the ingredients and retain their color at the same time. Truffle-Infused Shiro Shoyu was developed by a Mikawa-based Yamashin Brewery in order that traditional Japanese shiro shoyu can match wider varieties of cuisines, not limited to Japanese cuisine. With earthy, meaty black truffles from France, the shiro shoyu exhibits a substantial kick. Although its bottle label says Sushi Sauce, you can use it as a finishing sauce for sashimi, egg, meat, and vegetables, to elevate the flavor of what you eat.</span></p>
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<p>This amber-colored, umami-packed soy sauce with a robust truffle aroma is best used as a finishing sauce. It instantly elevates the taste of a dish to restaurant quality. Enjoy it with Japanese food like sushi and sashimi, as well as any egg, meat or vegetable dish. The beauty of this sauce is not only its exquisite flavor and aroma, but also its pale color that does not ruin the original colors of the ingredients. So it’s particularly good with light-colored ingredients such as tofu, chicken, pork, or cheeses like mozzarella and burrata. The sauce matches a wider variety of cuisines, not just limited to Japanese, so you can be creative—drizzle it over white fish carpaccio, gratin, grilled cod, Caprese, or cream sauce pasta dishes.</p>
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<p>Water, Wheat, Defatted Soybean, Salt, Alcohol (Retain Freshness), Black Truffle, Flavor.</p>
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