“Sai-shikomi shoyu” made with shoyu that has once been pressed has a dark color, flavor, and aroma and is used for foods such as sashimi and sushi. “Shiro shoyu,” which is even lighter than usukuchi ...

Also called shiro shoyu, white soy sauce is made with a higher ratio of wheat to soy than dark soy sauce. Used more in cooking and seldom for dipping, white soy sauce is distinctly salty but also ...

Shiro shoyu, or white soy sauce, adds a hint of sweetness to the mix. Shiro shoyu has a higher wheat-tosoybean ratio—and a higher salt content— than its darker, more commonly used counterpart.