[udonboi]

I have been using usukuchi shoyu because I was under the impression it was the lightest colored soy sauce. I use it in my clear soup (suimono).

However, I have read about shiro shoyu (white soy sauce) that is supposed to be clear? I have never seen a clear soy sauce at the asian market. When they say clear, do they mean kind of ambered colored or clear as in clear like water type of clear.

I would like to find the clearest soy sauce possible because the clearer my suimono, the more aesthetically pleasing it is (well, to me atleast).