About Takuko
- Based in
- Japan
- Known for
- white shoyu
Takuko bottles white shoyu in Japan. Its method starts with wheat roasted in hot sand, a small amount of steamed soybeans and sea salt.
Cooks reach for white shoyu when looks matter: delicate broths, light sauces, salads and dressings, and pickling. A few drops over sashimi season without staining.
Takuko questions
What is white shoyu?
Shoyu is the Japanese word for soy sauce, and white shoyu (shiro) is a pale style of it. It is brewed mostly from wheat with very little soybean, which keeps it light gold and gives it a mild, sweet taste. It seasons food with salt and savory flavor without turning it brown.
How is white shoyu different from light (usukuchi) soy sauce?
Both are pale, but they get there differently. Usukuchi, often called light soy sauce, takes its lighter color from amazake, a sweet liquid made from fermented rice, and it is actually saltier than regular soy sauce. White shoyu gets its pale color and sweeter taste from a recipe that is mostly wheat.
