Haku Truffle White Shoyu. 375 ml Shiro shoyu — the pale, wheat-forward soy sauce Kyoto chefs reach for when color matters — carrying real truffle. Lighter and less salty-sharp than dark soy, it lends savory depth without muddying anything. Finish scallops, fresh pasta, risotto, soft eggs, or a beurre blanc. Season at the end; heat scatters the aroma.