Fundodai Toumei Shoyu Clear Shoyu (フンドーダイ 透明醤油)

The story behind it

Fundodai in Kumamoto, founded in 1869, released this Toumei Shoyu, and as the name says, it has no color.

The color of shoyu (soy sauce) develops through brewing and aging. By finishing it with almost none of that color, you can add the savory depth and the salt without altering the color of the ingredient. White fish sashimi, egg dishes, chilled tofu, plain white rice. It earns its place whenever you want the plate to look exactly as it is.

It got attention for how surprising it looks, but it belongs to the same line of thinking as shirodashi and usukuchi (lighter in color, higher in salt): keep the color. Where to use it is obvious once you have it.