White soy sauce—a staple in Japanese cooking with a light color and higher sugar content than normal soy sauce—is a great way to season a dish without changing the color. Unlike other overly salty and cloyingly sweet versions on the market, Kawami White Soy Sauce has a complex range of flavors, full of rich umami and subtle sweetness. Its 9:1 ratio of wheat to soy compared to a 1:1 ratio in traditional soy sauce contributes to its distinct color. Made by Yamashin Jyouzou Co., Ltd. located in Hekinan, Aichi Prefecture, this unique soy is heat-treated at a high temperature for a short time and contains a lower salt content than most other white soy sauces. The delicate flavors pair well with mild fish, brothy soups and egg dishes, or when combined in dipping sauces and marinades. Chefs also recommend trying it in Western dishes like pepperoncino and white stew.
Established in Hekinan, Aichi Prefecture, white soy sauce first was produced in 1802 and was once considered a high-end ingredient—used only in the finest Japanese dining. While its popularity and accessibility has changed, its place of production has not, as Yamashin Jyouzou still crafts their Kawami White Soy Sauce in Hekinan.
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White soy sauce is a great way to season a dish without changing the color like a darker soy sauce would. Use in delicate brothy clear soups and egg dishes like tamagoyaki, or for seasoning very mild light fish. It also pairs well in dipping sauces and marinades. Substitute white soy in place of dark soy in this Miso-Shiitake Soup with Napa Cabbage or in this Steamed Chicken and Shiitakes with Soy-Sake Sauce.
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