Yamashin Jyozo has been specializing in making Shiro Shoyu (white soy sauce) since 1802. Shiro Shoyu uses mostly wheat and very little soybean, lending it a light appearance, thus more commonly used to highlight the appearances of food such as Suimono, Japanese traditional dashi based soup. Nowadays, the versatility of this condiment has been noticed by chefs from European cuisine.
This new product is made by blending Shiro Shoyu with olive oil and 8 different kinds of herbs and spices. Use it as a marinade, salad dressing and sauce of carpaccio, pasta and many other dishes.