Shiro Shoyu (White Soy Sauce) (白醤油)
The palest soy sauce - brewed mainly from wheat in Hekinan, Aichi, seasoning dishes almost without colouring them.
| JAS type | Shiro ('white') - the palest of the five |
|---|---|
| Ingredients | Mainly wheat, with a small share of soybeans - the reverse ratio of tamari |
| Use | Clear soups, chawanmushi and light simmered dishes in the Chubu and Kansai kitchen |
Shiro shoyu is 'white' by intention: mostly wheat, a short maturation and careful handling keep it the colour of light amber, so it can season a clear soup or a steamed egg custard without turning it brown.
Its taste is correspondingly gentle and a little sweet, with less of the deep savoury weight of koikuchi. It is a specialist bottle - buy it when a recipe names it, not as a general substitute, and note that being wheat-based it is the one type people avoiding wheat should not use.
See also
UsukuchiRelated page in this guide.Substitutions: what works
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.