Low Sodium Soy Sauce

Low sodium soy sauce is a version of soy sauce that contains less sodium than regular soy sauce. It is prepared using a modified fermentation process that lowers the sodium content while retaining the desired umami flavor.

No, low sodium soy sauce is not simply watered down regular soy sauce. It undergoes a specific fermentation process where less salt is incorporated, resulting in a lower sodium content while still maintaining a distinct flavor.

Low sodium soy sauce is made following a similar process to regular soy sauce, but with a key difference: less salt is used. Because of this, the final product has about 40% less sodium than its regular counterpart.

Absolutely! Most recipes calling for standard soy sauce can be adapted to use the low sodium version instead. However, you may need to adjust the seasoning to maintain the desired flavor profile due to the lower salt content of the low sodium variety.

 If you're advised to monitor your sodium intake for health reasons, choosing low sodium soy sauce can help contribute to this goal. While low sodium soy sauce does still have Sodium, it contains less–approximately 40% less–than regular soy sauce. You get to savor that umami flavor in your dishes without the extra sodium.

While low sodium soy sauce has less salt, it often retains a strong umami flavor. Some people find it slightly lighter or milder compared to regular soy sauce. However, the difference is usually subtle and not always prominent in cooked dishes, maninly due to the complex flavors derived from the fermentation process and the addition of seasonings and spices.