White Soy (Shiro Murasaki ROUX WHISK Koikuchi directly translates as strong

Koikuchi directly translates as strong flavour

or as a back-up if you have run out of Dashi ingredients

The edge steel used in the fabrication of the shears results in a superior cutting tool - with excellent edge retention and sharpening properties

calcium and Omega-3 fatty acids

having only been made since 1992

White Soy (Shiro Murasaki ROUX WHISK Koikuchi directly translates as strongLighter coloured soy sauces are made from a higher percentage of wheat than fermented soy beans. Consequently, white soy sauce is clearer, thinner and slightly sweeter than traditional soy sauce and infuses food with flavour without adding colour. It's an ideal accompaniment to sushi and sashimi, seafood, clear soups, tofu and steamed vegetables. It also makes a great marinade when blended with olive oil, and added to the water when steaming fish.