愛知県·特産品
White Soy Sauce (Shiro Shoyu)
Preserving the true colors of your cuisine. The amber-clear white soy sauce of Hekinan City is a condiment born in this very region. Hekinan is the birthplace of white soy sauce. It is said to have originated in the late Edo period when people noticed the beautiful color of the supernatant liquid from Kinzanji miso. While standard dark soy sauce uses almost equal amounts of soybeans and wheat, white soy sauce makes wheat the protagonist; because it is brewed for a shorter period, it results in a pale color. It is the perfect choice for dishes where you want to highlight the natural colors of the ingredients. With an elegant sweetness and a clean umami flavor, using it in chawanmushi (savory egg custard), clear soups, or udon broth enhances both the appearance and taste while preserving the original colors of the ingredients. It is a highly valued 'supporting actor' born in Hekinan, cherished by professional chefs.
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