Shoyu : Substitutes, Ingredients, Equivalents - GourmetSleuth

How Long To Store Shoyu Technically the sauce will keep almost indefinitely but it you're buying "the good stuff", try to use within about 3 months as the flavor diminishes over time. Cooking Tip When you using shoyu in a cooked dish, it is best to add it towards the end of the cooking process to avoid giving the dish a dark color. This does not apply to dishes which are simmered for a long period of time. Shiro Shoyu Shiro Shoy is also known as white shoyu. Although it is not "white or clear" it is significantly lighter in color than regular shoyu. Shiro shoyu is made with the same ingredients but uses 80% wheat and 20% soybeans. Additionally the fermentation process is only about 3 months rather than 12. The resulting sauce has a more mild, sweet flavor and is much lighter color. The overall salt content is about 17% (which may vary per brand). You probably won't find this in your local grocery store but look for it in a well-stocked Japanese market. You can also purchase it online at Amazon.com: Takuko White Shoyu.