White soy sauce is clearer, thinner and slightly sweeter than traditional soy sauce and infuses food with flavour without colouring dishes. This will not dye the raw ingredients so it has been essential in Japanese Kaiseki cuisine.

It's an ideal accompaniment to sushi and sashimi, seafood, clear soups, tofu and steamed vegetables as it also doesn’t overpower with flavour. It also makes a great marinade (which doesn't get blackened) when blended with olive oil. Also great to steam fish with (mixed with water). This is a top quality product.