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The lighter side of soy sauce.
White soy sauce performs kitchen magic: it infuses your food with the flavor of soy without darkening its color. This rare sauce is composed of fragrant wheat that's been toasted in hot sand, coarsely milled, then mixed with steamed soybeans and koji seed. The result is a mild, sweeter sauce that doesn't overpower the rest of your ingredients.
Photography by James Ransom
Details & Materials -
water, wheat, sea salt, fermented alcohol, soybeans
Care & Notes -
12 month shelf life, refrigerate after opening.
Meet the Maker
They started out as mushroom foragers. Now, Mikuni Wild Harvest owners Tyler Gray and brothers Tim and Gord Weighill are purveyors of organic, sustainable foods coveted by celebrated chefs like Mario Batali and David Chang, and they're raising the bar in kitchens across the country.View Full Profile
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