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Yamashin Jyouzou Co., Ltd. Kawami White Soy Sauce $14.95

Still crafted where it originated.

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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HOW TO USE

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.

Kitchen Notes

Refrigerate after opening.

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