Jansal Valley Soy Sauce Made with Wheat Instead of Soy Beans

White soy sauce, also known as shiro shoyu, is a type of soy sauce that is lighter in color and sweeter in flavor compared to regular soy sauce. It is made with more wheat than soybeans and is brewed for a shorter period of time. This results in a sauce with a thinner consistency and a milder, more delicate taste. White soy sauce is often used in Japanese cuisine to season and enhance the flavor of dishes without overpowering the other ingredients. It can be used in marinades, dressings, dipping sauces, and as a seasoning for soups, stews, and noodle dishes.