Truffle-Infused Shiro Shoyu (White Soy Sauce), 5 floz

It’s hard to believe that a soy sauce having a beautiful amber color can maintain a substantial umami and earthy flavor. But if you taste even a tiny bit of Truffle-Infused Shiro Shoyu (White Soy Sauce), you will understand that the impossible can be possible. Shiro shoyu, first of all, is a type of soy sauce made with an unusually high wheat content—nine parts wheat to one part soybeans. Unlike other common soy sauces, which have one part wheat to one part soybeans, shiro shoyu exhibits a pale color and distinctive sweetness. This type of soy sauce is rare yet has traditionally been produced in the Mikawa region (currently Hekinan City in Aichi Prefecture) for centuries. Hi-end Japanese restaurants have prized shiro shoyu because of its unique features that complement the flavors of the ingredients and retain their color at the same time. Truffle-Infused Shiro Shoyu was developed by a Mikawa-based Yamashin Brewery in order that traditional Japanese shiro shoyu can match wider varieties of cuisines, not limited to Japanese cuisine. With earthy, meaty black truffles from France, the shiro shoyu exhibits a substantial kick. Although its bottle label says Sushi Sauce, you can use it as a finishing sauce for sashimi, egg, meat, and vegetables, to elevate the flavor of what you eat.