Wheat Soy Sauce, Yuasa Shiro Shoyu
Shiro Shibori is a wheat soy sauce made from 80 percent wheat and 20 percent soybeans. This special soy sauce comes from the city of Yuasa, where Japanese soy sauce was born 750 years ago.
In Japan wheat soy sauce containing 20% wheat is known for its light golden color and mellow sweet wheat flavor. It has historically been made only in quite limited quantities and has, until now, not been exported to the United States. Wheat soy sauce is mainly used for preparations in which chefs want to avoid the darker color and the strong shoyu flavor or ordinary soy sauce. Because today’s Japanese professional chefs and home cooks are seeking lighter color and more refined flavor in their preparations, Marushin Honke Company predicted several years ago that there would be a demand for a good quality, light color wheat soy sauce. Thus, this resulted in is the birth of Shiro Shibori and the product achieved instant success in Japan.
The production of Shiro Shibori follows the ordinary shoyu manufacturing process. The roasted wheat and cooked soybeans are mixed and tossed with koji mold which produces an enzyme necessary for fermentation. The mixture is left in a fermentation tank along with spring water, sea salt and the liquid in which the soybean were cooked. This liquid gives Shiro Shibori its unusually rich and tasty flavor. The short three month fermentation process preserves the golden yellow lighter color. Shiro Shibori tastes pleasantly “gamey” with lots of umami. Its mild saltiness, complex unique flavors and light color make Shiro Shibori an excellent enhancement well suited for any cuisine – Japanese, American, European or Asian! The salt content is 17%.
Ingredients: wheat, soybeans, sea salt, naturally brewed alcohol as preservative.