Taiwanese White Soy Sauce
色が透き通る琥珀色！食材の色を生かす、台湾南部のフルーティーな甘口醤油
Description
An amber soy sauce extracted before pigments darken during black (or yellow) soybean fermentation. Mellow saltiness and strong sweetness; doesn't muddy the color of soups or veg.
Classification: For Everyone,Soy Sauce,Amber Magic
Shops selling Taiwanese White Soy Sauce
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black soybeans(or Soy)
- Wheat
- Salt
- Sugar
- Water
Instructions
- [Usage Secret]
- [Clear Soups (Kugua Paigu Tang, etc.)] Perfect for seasoning soups like bitter melon and pork where you want to keep pale colors. Using it instead of salt adds deep fermented umami.
- [Steamed Fish Sauce] Pouring this and scallion oil over steamed white fish keeps the meat white, resulting in a beautiful restaurant-like finish.
- [Steamed Egg (Zheng Dan)] Finishes with a deep dashi flavor while keeping the egg's vibrant yellow color.
Learn more Substitutes, pairings, tips
Key spices
Fruity、sweet aroma of fermented soy
Substitutes at Japanese supermarkets
Japanese White Soy Sauce or Light Soy Sauce (but Taiwanese is sweeter)
Pairing
Clear soups (Geng, etc.), Steamed fish, Steamed egg
Trivia
[For Everyone] Used similarly to Japanese 'White Soy Sauce' or 'Shiro-dashi', but Taiwan's has a unique black bean flavor and 'stronger sweetness', making dishes fuller. Stocked in Taiwanese homes as the 3rd soy sauce—alongside Jiangyou Gao and black bean soy—to control dish visuals.
Eating tips & etiquette
[Unique Eating] Just briefly tossing julienned cucumber or daikon with this white soy sauce and sesame oil completes a vibrant, sweet 'supreme quick pickle (Liangban)'!
Allergen
Soy, Wheat