soba shiro shoyu – light shoyu

soba shiro shoyu - organic

100ml

€10,90

soba shiro shoyu - organic

€10,90 €109,00/L

incl. taxes. Shipping costs are calculated at checkout

White soy sauce made from buckwheat and lupins
Matured for 1 year in Laphroaig whisky casks, giving it a slightly smoky, peaty note
Reminiscent of katsuobushi dashi, but vegan
Gluten-free, ideal for kaiseki and light-coloured dishes
An absolute rarity in the ultra-exquisite quality grade (Chō-Tokusen), hardly to be found even in Japan

What makes our soba shiro shoyu special

Our organic Soba Shiro Shoyu, a white soy sauce, is made from a combination of local buckwheat and white lupins. During its one-year maturation in peaty Laphroaig casks, the amber-coloured soy sauce takes on a slightly smoky flavour. Its flavour is reminiscent of katsuobushi dashi, the Japanese broth made from dried and smoked bonito. Unlike katsuobushi dashi, however, our buckwheat tamari is vegan and, unlike commercially available shiro shoyu, gluten-free.

How to use our soba shiro shoyu

Soba Shiro Shoyu has a light colour and, like all our soy sauces, a lower salt content than conventional soy sauces. These qualities make it the right choice for refining light dishes and ingredients in a subtle, elegant way. Our amber-coloured soy sauce brings out the natural flavour of dishes while creating a balanced harmony of aromas. That is why you can use the organic Soba Shiro Shoyu for kaiseki dishes, for example.

It lends ingredients such as asparagus, cauliflower and clear soups a mild refinement without discolouring or darkening them, unlike Koikuchi Shoyu, the most commonly used shoyu in Japan. The white soy sauce also goes well with rice cooked with beans.

The story behind our soba shiro shoyu

Our Shiro Shoyu is produced using tried-and-tested traditional methods, but we use buckwheat instead of wheat for our Soba Shiro Shoyu. We also replace the soybeans with white lupins from Mecklenburg. Similarly, we use millet instead of wheat for our other Shiro Shoyu, Kibi Shiro Shoyu.

Lupins are an excellent source of plant protein, which is essential for building and regenerating tissue in the body, including muscles, skin and hair. They are also rich in fibre, which can aid digestion and support intestinal health. In addition, they contain a variety of nutrients such as iron, magnesium, calcium, potassium and vitamin B, which are important for various functions in the body, such as energy metabolism, blood formation and bone health.

The seeds of gluten-free buckwheat are rich in essential nutrients such as protein, fibre, B vitamins and minerals such as magnesium, manganese and phosphorus. Consuming buckwheat can have a positive effect on blood sugar levels as it has a low glycaemic index. In addition, the fibre, flavonoids and antioxidants in buckwheat can promote heart health by helping to lower cholesterol levels and supporting overall cardiovascular health.

Ingredients

Spring water (Hameln-Pyrmont), buckwheat* 37% (Erding), lupins* (Mecklenburg Lake District), sea salt (Algarve), A. oryzae *certified organic DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Shelf life

Our Soba Shiro Shoyu has a best-before date of 7 months from the date of filling.

Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.

Nevertheless, our products are usually edible well beyond the stated date, so please don’t throw them away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.

To best preserve the light colour and mild aroma of our Soba Shiro Shoyu, we recommend storing it in the fridge.