Shiro Shōyu (White Soy Sauce)
白醤油 (白醤油)
Pourquoi sourcer au Japon
Hekinan (Aichi) region niche specialty; very high wheat ratio (90%+) gives golden-light colour unique to this Japanese soy-sauce category.
Spec clé
Wheat ratio 90%+; salt 16-18%; light-amber to gold colour; cooked alcohol pickle-like aroma.
Produit fini typique
Fine-dining clear-broth soup, Kyoto-cuisine ingredient-colour preservation, fine-dining hospitality.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–50 L; 1–10 L specialty
- Délai typique
- 6–10 weeks
- Régions d'origine
- Aichi (Hekinan)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round (continuous fermentation; shorter cycle than koikuchi)
- Statut réglementaire au Japon
- Food product; Hekinan regional specialty; soy / wheat allergen
- Nom japonais
- 白醤油
- Romaji
- 白醤油
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; Hekinan regional specialty; soy / wheat allergen |
|---|---|
| Union européenne | Food import; allergen labelling |
| États-Unis | GRAS; soy / wheat allergen labelling |
| Chine | GACC; allergen labelling |