Is Light Soy Sauce the Same as Reduced Salt Soy Sauce?

December 24, 2025 •

2 min read

Traditional light soy sauce is not the same as reduced salt soy sauce, which is a common misconception. Traditional light soy sauce is high in sodium and the two types differ in their production and flavor. Knowing the difference can improve cooking and help manage sodium intake.

Quick Summary

Light soy sauce is a standard Chinese condiment, known for its light color and saltiness, while reduced salt soy sauce is processed to remove a portion of the sodium after brewing. Reduced salt offers a healthier option without sacrificing the umami flavor.

Key Points

Light soy sauce is not low-sodium: "Light" refers to color, not sodium, which is often high.
Reduced salt soy sauce is processed differently: Salt is significantly removed after fermentation.
Flavor profiles differ: Light soy sauce is sharply salty; reduced salt retains umami with less saltiness.
Check the label for sodium content: Nutrition labels are the best way to confirm sodium levels.
Don't use them interchangeably without adjustments: Swapping affects flavor balance and may require adding salt.
Reduced salt soy sauce is best for health-conscious cooking: Choose products labeled "reduced salt" or "low sodium" for lower sodium intake.

The Fundamental Distinction: Color vs. Sodium

The word "light" in soy sauce relates to color and consistency, not the sodium level. Traditional light soy sauce is a thin, reddish-brown liquid with a pronounced, salty flavor. It is high in sodium. Reduced salt soy sauce is made for health-conscious consumers and typically has up to 40% of the salt removed after fermentation.

The Production Process: How They Are Made

Both start with soybeans, wheat, water, and salt fermented using koji mold.

Light Soy Sauce Production

Soybeans and wheat ferment with koji mold. Water and salt are added for aging. The liquid becomes traditional light soy sauce, naturally high in salt.

Reduced Salt Soy Sauce Production

The initial brewing is the same as regular soy sauce. A process then removes a portion of the sodium after fermentation. Due to less salt, a preservative, reduced salt versions often need refrigeration after opening.

Comparison Table: Light vs. Reduced Salt Soy Sauce


Feature	Light Soy Sauce	Reduced Salt Soy Sauce
Primary Purpose	Adds rich, umami-salty flavor.	Provides umami flavor with less sodium.
Color	Lighter, reddish-brown.	Lighter, similar to regular soy sauce.
Salt Content	High sodium, intense flavor.	25-50% less sodium than standard.
Flavor Profile	Sharp, potent saltiness, strong umami.	Mellow, less intense saltiness, retained umami.
Texture	Thinner, more watery.	Similar to regular soy sauce.
Best Uses	All-purpose seasoning, stir-fries, marinades.	All-purpose cooking, dips, managing sodium.

Culinary Applications and Interchanging

While reduced salt can often substitute regular soy sauce, using light soy sauce in its place isn't a direct swap. Swapping light for reduced salt may require adding salt for balance. Using reduced salt instead of light requires care to avoid over-salting.

Using Each Type Strategically

Light Soy Sauce: Best for powerful, salty seasoning without adding dark color, ideal for clear soups, delicate sauces, and marinades.
Reduced Salt Soy Sauce: Suitable for recipes using large quantities, like braises or noodle dishes, providing flavor without excessive salt. Also good for table-side seasoning or dips for low-sodium diets.

The Bottom Line

Remember "light" refers to color, not sodium. Light soy sauce is a flavor enhancer, while the lower-sodium version is a health-conscious alternative. Checking the nutrition label confirms sodium content.

For more information, The Woks of Life ingredient glossary is a good resource.

Conclusion

Understanding the key difference between light and reduced salt soy sauce is essential. Light soy sauce is saltier, while reduced salt is lower in sodium. Recognizing their uses allows for better flavor and nutritional balance in cooking.

Frequently Asked Questions

Yes, but use less light soy sauce as it is saltier than reduced salt soy sauce to avoid over-salting your dish.

No, salt is removed after brewing through a specific process, preserving the full umami flavor.

Chinese light soy sauce (sheng chou) is the standard, saltier variety. Japanese light soy sauce (usukuchi shoyu) is also light in color but even saltier than regular Japanese soy sauce.

Light soy sauce ferments for a shorter period, resulting in higher saltiness. Dark soy sauce ferments longer and often includes caramel coloring, making it sweeter, less salty, and more viscous.

For a low-sodium diet, choose products specifically labeled "reduced salt" or "low sodium" as they are made to lower sodium while keeping flavor.

Reduced salt soy sauce works in most recipes calling for regular soy sauce. It's useful in dishes needing a generous amount, like marinades and braises, to avoid excessive salt.

Yes, Kikkoman's green label indicates their less-sodium or reduced-salt variety.