White soy sauce— now you know there is such a thing. It is not milky white but a pale colored, transparent soy sauce, called white soy sauce like white wine. It is brewed mostly with wheat and much less or no soybeans with sea salt and water. FYI, soybeans are the major ingredient of white soy sauce. It is a latecomer to our market drawing a good attention among creative chefs but is still in a mystical veil behind the dominant black soy sauce. It is occasionally misrecognized by Japanese food people in particular as Usukuchi soy sauce which is made by diluting black soy sauce with water and salt, or Sirodashi white stock source by blending black soy sauce, water, salt and Japanese flavor stocks. These have respective objectives in cooking, different from white soy sauce.

White soy sauce might have been born when soybean crops failed and wheat became the major raw material available, I assume. But it was a genius outcome with subtle, mild, pleasant flavor and unique function of not-darkening in seasoning or cooking. The dark/black soy sauce industry or people discriminately do not want to recognize that it is a variety of soy sauce because of its color, taste and function. It seemed it was being manufactured probably all over the country but remained only in the food culture area of central Japan near Nagoya where Toyota started doing business. Generally speaking the Japanese food culture is divided into the east Tokyo and north and the west Osaka-Kyoto and west-south, showing different preferences of taste and eating. Interestingly enough, white soy sauce stayed in the boundary area between the east and the west where sea salt is available from the nearby beaches. Currently white soy sauce manufacturers concentrate in this area, while additional manufacturers have popped out wherever traditional local soy sauce brewers sense profit. Strangely enough, there is not much interest in this unique condiment among major J-trading companies or J-restaurants. Many Japanese food people must be brainwashed with black soy sauce, I often joke. Some specialty or deli businesses in the mainstream, on the other hand, do import and sell to retail stores, restaurants or through mail orders. Their sales are just limited only to their networks. For recruiting potential clienteles in other regions, one of them, White Tamari or White Golden Tamari which is a non-GMO, no-MSG added and all natural process manufactured by a major white soy sauce manufacturer, has been promoting at dozens of food expos and tradeshows. Executive chefs at one of the Hard Rock Cafés and also Disney restaurants have started to use then. It is currently used by chefs in Hawaii, Florida, Arizona, Seattle, NY and Chicago on a regular or occasional basis. It must be a next generation liquid condiment to diversify our taste and a great way of presentation in natural appearance, not only of the Oriental, but also fusing natural and harmonized cuisines. I dare to say that J-cuisine could be completed both by black and white soy sauce and in a sense, the future of J-cuisine relies on white soy sauce here. Also beyond J-cuisines, white soy sauce can find a place in Chinese, Asian, Mediterranean, fusion, seafood, vegetarian, natural and global cuisines. I am very much fascinated with white soy sauce in seasoning, cooking, formulating of salad dressings and sauces.

Its functions or uses:

1. Bring subtle, mild, pleasant, not over-powering soy sauce flavor.

2. Enhance flavors of other ingredients, and infuse them for balancing. Try with wasabi for eating sushi. May need to dilute a little.

3. No darkening color in seasoning or cooking, which is an astonishing function.

4. Super-congeniality with natural ingredients like olive oil, white wine, seafood, fruits, vegetables and other natural materials. Good for making salad dressings and sources.

5. Non-GMO ingredients used.

6. No MSG added. Some compounded or brewed black soy sauces contains MSG.

7. No preservatives added. Some soy sauces contain benzoates as preservatives.

8. Excellent for presentation in natural color and style.

9. Reduce unpleasant meat or fish odor by soaking in white soy sauce solution 1:1 in water.

10. Could be sprayed over finished dishes for enhancing flavors and also for minimizing salty taste and intake.

11. Could be transformed in gelatin or agar-agar solid, natural-looking, condiment forms.

12. Could be formed in Kuzu or corn starch semi-solid forms with gravy consistency.

13. Used for quick light-pickling vegetables in a plastic bag.

Tasting is believing” also with white soy sauce.

E-mail mike@masuyamaglobalconnect.com to learn more about this authentic white soy sauce, White Tamari, info on cooking and comparison with black soy sauce, along with a sample bottle 10 oz which will be sent to you for a trial. Create your own recipes by this secret flavoring agent!