White soy sauce is clearer, thinner and slightly sweeter than traditional soy sauce and infuses food with flavour without colouring dishes. Even put on white rice, this will not dye food.
Shiro Shoyu (White Soy) is soy that has been fermented using only wheat and no soybeans. As a result, it has a very light colour and a sweet malty flavour with koji and white miso notes.
Shiro Shoyu's light colour and sweet flavour mean it works very well as a seasoning in modern Australian cookery, particularly as a dressing.