Kurano Shiroshibori white soy sauce

200 ml

14,99 €*

74,95 € / l

Kurano Shiroshibori white soy sauce is aged in cedar barrels, allowing it to develop a unique flavor profile. It has a particularly well-rounded taste, with a gentle wheat sweetness and clean umami. It is brewed by Yuasa Shoyu in Yuasa, the town in Japan where the history of soy sauce began. A few drops on raw scallops, crudo, or in a clear broth are enough to add depth to a dish without sacrificing its delicacy. It is also perfect for everyday cooking, taking stir-fries and roasted vegetables to a new level.

Traditionally brewed

Aged in cedar wood barrels

Fine sweetness, pleasant umami note

Variants:

200 ml

14,99 €*

74,95 € / l

Available immediately

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Product description

Kurano Shiroshibori - from the birthplace of Japanese soy sauce

According to tradition, Japanese soy sauce originated in Yuasa on the coast of Wakayama, made from the savory liquid that collected at the bottom of miso barrels. To this day, Yuasa Shoyu continues to brew its soy sauce here in cedar barrels crafted by one of the few remaining skilled coopers. Kurano Shiroshibori is a Shiro Shoyu, a white soy sauce with significantly more wheat than soy, fermented for a shorter time. This shifts its aroma from roasted to grainy, with a gentle sweetness and clear umami. It is one of the few white soy sauces matured in cedar barrels, which is reflected in its roundness and its unique, delicate aroma.

White soy sauce in the kitchen - a refined allrounder

White soy sauce is a seasoning for the finishing touch, so it is best added at the end and dosed drop by drop to keep its aroma fresh. Its premier discipline is crudo, such as with grouper or hamachi with a few drops of soy sauce, yuzu, and good olive oil. In clear broths, dashi, or chawanmushi, the silky Japanese steamed egg custard, it provides depth without masking the delicate natural flavors. Steamed cod, wok-seared vegetables, or a beurre blanc also gain depth from its umami.

Perfect for:

Lovers of Japanese cuisine

Sushi & sashimi

Clear soups & broths

Kurano Shiroshibori - from the birthplace of Japanese soy sauce

According to tradition, Japanese soy sauce originated in Yuasa on the coast of Wakayama, made from the savory liquid that collected at the bottom of miso barrels. To this day, Yuasa Shoyu continues to brew its soy sauce here in cedar barrels crafted by one of the few remaining skilled coopers. Kurano Shiroshibori is a Shiro Shoyu, a white soy sauce with significantly more wheat than soy, fermented for a shorter time. This shifts its aroma from roasted to grainy, with a gentle sweetness and clear umami. It is one of the few white soy sauces matured in cedar barrels, which is reflected in its roundness and its unique, delicate aroma.

White soy sauce in the kitchen - a refined allrounder

White soy sauce is a seasoning for the finishing touch, so it is best added at the end and dosed drop by drop to keep its aroma fresh. Its premier discipline is crudo, such as with grouper or hamachi with a few drops of soy sauce, yuzu, and good olive oil. In clear broths, dashi, or chawanmushi, the silky Japanese steamed egg custard, it provides depth without masking the delicate natural flavors. Steamed cod, wok-seared vegetables, or a beurre blanc also gain depth from its umami.

Perfect for:

Lovers of Japanese cuisine

Sushi & sashimi

Clear soups & broths

Ingredients

Variants: 200 ml

Ingredients: Water, fermented wheat (wheat, salt, alcohol), white soy sauce (water, wheat, soy, salt, alcohol, Aspergillus oryzae), wheat, salt, alcohol, soy

Allergens: Soy, wheat

Storage & Shelf Life:

Keep refrigerated after opening. Please note the storage and consumption instructions on the packaging. We guarantee a minimum shelf life of 3 months upon delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Energy (kJ/kcal)	238/56
Fat (g)	<0.5
- of which saturates (g)	<0.5
Carbohydrates (g)	8.1
- of which sugars (g)	6.3
Protein (g)	5.8
Salt (g)	15.1

Origin

Kurano Shiroshibori is produced by Yuasa Shoyu in Yuasa, Prefecture Wakayama—the birthplace of Japanese soy sauce—using traditional methods and aging in cedar wood barrels.
Manufacturer: Palmifrance S.A.S.U., Z.A.C Aéropôle, 140 Rue Georges Guynemer, BP 40261, 44158 Ancenis Cedex, FR