Shiro Shōyu (White Soy Sauce)
白醤油 (白醤油)
Por qué hacer sourcing en Japón
Hekinan (Aichi) region niche specialty; very high wheat ratio (90%+) gives golden-light colour unique to this Japanese soy-sauce category.
Spec clave
Wheat ratio 90%+; salt 16-18%; light-amber to gold colour; cooked alcohol pickle-like aroma.
Producto final típico
Fine-dining clear-broth soup, Kyoto-cuisine ingredient-colour preservation, fine-dining hospitality.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 L; 1–10 L specialty
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Aichi (Hekinan)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (continuous fermentation; shorter cycle than koikuchi)
- Estado regulatorio en Japón
- Food product; Hekinan regional specialty; soy / wheat allergen
- Nombre japonés
- 白醤油
- Romaji
- 白醤油
Sobre este ingrediente
Niche Japanese soy sauce variant produced primarily in Aichi (Hekinan, Mie). Distinguished by very light golden colour and high wheat content (90%+, vs ~50% in standard koikuchi), with proportionally less soybean. Used as a 'colourless' soy sauce in Kyoto and chef-sushi cuisines where koikuchi would darken delicate ingredients (clear soup, white-fleshed fish). Production is small (under a dozen producers); Yamasa Shouyu and Hekinan-region niche producers anchor supply. Distinct from existing soy-sauce entries.
Estado regulatorio
| Japón | Food product; Hekinan regional specialty; soy / wheat allergen |
|---|---|
| Unión Europea | Food import; allergen labelling |
| Estados Unidos | GRAS; soy / wheat allergen labelling |
| China | GACC; allergen labelling |