White Soy (Shiro Murasaki

Lighter coloured soy sauces are made from a higher percentage of wheat than fermented soy beans. Consequently, white soy sauce is clearer, thinner and slightly sweeter than traditional soy sauce and infuses food with flavour without adding colour.

It's an ideal accompaniment to sushi and sashimi, seafood, clear soups, tofu and steamed vegetables. It also makes a great marinade when blended with olive oil, and added to the water when steaming fish.

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