It's made like regular shoyu besides that unpasteurized (uncooked) shoyu is used instead of brine to make the moromi mash, giving the completed product a rich, subtly candy taste, some thick consistency, and darkish brown color. Produced and consumed principally in central Japan (Aichi, Mie, and Gifu prefectures) it has a barely darker colour, richer consistency, and deeper flavor than common shoyu, but with considerably much less of the latter's characteristic aroma from ester-kind compounds and alcohols derived from wheat. Clear Shoyu (shiro), a gentle-colored shoyu produced and consumed on a small scale within the Nagoya and Kyoto areas, made with only 2 components soybeans to eight elements wheat. In 1981, 44% of Japan's shoyu was consumed in houses and 56% was used in institutions and by the food industry (Yokotsuka 1981). The Japanese acquired roughly 50% of their each day salt (NaCl) from shoyu.
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