White soy sauce, also known as shoyu, is a rare ingredient with a long tradition in Japan. Clearer and thinner than traditional dark soy sauce, it has a light amber color that infuses foods without darkening them. With a remarkable flavor to elevate foods without overwhelming them, it's an ideal accompaniment to sushi and sashimi, seafood, clear soups, tofu and steamed vegetables. It also makes a great marinade when blended with olive oil.