Storage: Store unopened white soy sauce in a cool, dry cupboard. Once opened it should be refrigerated.
Shelf Life: Six months to a year.
White soy sauce excels when paired with seafood, vegetables, and tofu. Its strength is in its subtlety and adaptability. It’s a great way to add soy flavor to dishes without darkening their color much or overpowering other flavors. For extra umami and depth, try adding white soy sauce to clear soups.
While tamari soy sauce is the traditional choice for sashimi, some chefs prefer white soy sauce because it really allows the flavor of the fish to come through cleanly. For the ultimate sashimi platter, take things to the next level by also serving freshly grated wasabi rhizomes rather than ariticial “wasabi” paste from a tube.
For an easy (and incredibly tasty) dipping sauce or dressing, combine white soy sauce with unfiltered yuzu ponzu to taste.
White soy sauce can also be blended with other ingredients like white wine, olive oil, vinegar and/or herbs for use in marinades and dressings.
Though white soy sauce’s flavor is much more mild than other soy sauces, it’s important to remember that its flavor is still on the salty side. When using it as an ingredient, be sure to taste the dish prior to adding any additional salt…you may find it unnecessary.
