Shiro Shoyu (White Soy) is soy that has been fermented using only wheat and no soybeans. As a result, it has a very light colour and a sweet malty flavour with koji and white miso notes.
Nitto Jozo is Japans best shiro shoyu, using only locally grown wheat, Japanese sea salt, mountain spring water and koji. They ferment in 100 year old wooden barrels.
Shiro Shoyu’s light colour and sweet flavour mean it works very well as a seasoning in modern Australian cookery, particularly as a dressing.