Kikkoman, a major producer of naturally brewed soy sauce, responds to growing consumer demand for healthier food choices. While its traditional soy sauce is popular, the company also makes versions labeled "Less Salt" or "Less Sodium." This product is a common choice for both home cooks and professional chefs who aim to control sodium levels without sacrificing flavor.
Kikkoman's Reduced Salt Soy Sauce
The existence of a reduced salt option answers the question: Yes, Kikkoman produces a lower-salt soy sauce. The exact percentage of reduction may vary slightly by region, but it is consistently and significantly less than the original product. For example, Kikkoman's "Less Sodium" soy sauce in the North American market contains 37-38% less sodium, while the "Less Salt" version in Europe has a 43% reduction. This decrease is achieved using a special method that removes salt after the traditional brewing and fermentation process, which helps to maintain the complex flavors.
Production of Reduced Salt Soy Sauce
Contrary to the common belief that reduced salt soy sauce is simply diluted, Kikkoman's method is quite sophisticated. First, the soy sauce is naturally brewed using the same process as the original, with water, soybeans, wheat, and salt. This fermentation is essential for creating the rich, umami flavor. After fermentation, a special desalination method removes a significant amount of salt. This step is vital for preserving the flavor, aroma, and color of the sauce. Removing the salt early on would harm fermentation and the resulting taste, which is why it is done after brewing. The final result is a flavorful condiment with much less sodium.
Flavor Profile and Key Differences
The most noticeable difference is the sodium content, but there are other small differences between the regular and reduced salt varieties. The regular version has a strong, sharp saltiness that can be overpowering if used too much. In contrast, the reduced salt version provides a smoother, more balanced flavor, which allows other ingredients to stand out. This makes it more suitable for a wider variety of dishes. Some food manufacturers also utilize Kikkoman's reduced-sodium soy sauce to boost flavors in other products. For instance, a small amount added to a meat product can enhance the perception of saltiness and umami, even when the overall sodium level is lower.
Reduced Salt vs. Regular Soy Sauce: A Comparison
| Feature | Kikkoman Regular Soy Sauce | Kikkoman Reduced Salt Soy Sauce |
|---|---|---|
| Sodium Reduction | No reduction | Up to 43% less sodium (regional variations apply) |
| Saltiness | Strong, pronounced salt taste | Milder, more balanced flavor |
| Umami Flavor | Full and robust | Retains rich, savory umami taste |
| Production Process | Naturally brewed and aged | Naturally brewed, then salt is removed via a special process |
| Best For | Dishes where strong saltiness is desired, traditional recipes, dipping sauce | Everyday cooking, marinades, dressings, adding umami with less sodium |
| Taste Impact | Can overpower other flavors if overused | Enhances natural flavors without overpowering them |
Applications in Cooking
Both versions have their place in cooking. The choice often depends on the recipe and personal dietary needs. When a recipe uses a large amount of soy sauce, such as braising dishes or some marinades, the reduced sodium version is ideal to prevent the final dish from becoming overly salty. This offers more control over the overall seasoning. For dishes like sushi or sashimi, where soy sauce is a dipping condiment, the reduced salt option still provides a delicious, savory element. Some may prefer the strong flavor of the regular version for traditional recipes. However, for health-conscious cooking, the reduced salt option is preferable.
Conclusion
In conclusion, Kikkoman offers a reduced salt soy sauce, giving consumers a healthier alternative to the traditional product. The company's Less Sodium or Less Salt versions contain considerably less sodium—usually around 37% to 43% less—without compromising the distinctive, savory umami flavor. This is achieved by removing salt after the natural brewing and fermentation process, which ensures the taste profile stays rich and complex. For those looking to manage their sodium intake while still enjoying the full flavor of soy sauce, Kikkoman's reduced salt option is a reliable and effective choice.
Here's where you can find Kikkoman's reduced salt soy sauce.
