Takuko White Shoyu is a rare ingredient with a long tradition in Japan. Soybeans are added late in the brewing process to keep the color a light, almost clear amber, while giving the shoyu a thinner texture and more subtle overall flavor profile than dark soy sauce. Long used by the most discerning to protect the color of delicate broths or brushed on sashimi, Takuko White Shoyu elevates without overwhelming.
