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Kikkoman Less Sodium Soy Sauce, 2 Pack
$16.38
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Product Details
For the cook who reaches for soy sauce daily and wants to keep the salt level in a dish under their own hand. It arrives as a 2 pack, which suits a kitchen that empties a bottle at a steady clip, or one that wants a bottle by the stove and another on the table.
The part worth knowing is the order of operations. Kikkoman brews and ages this exactly like its original soy sauce, then removes roughly 40 percent of the salt after fermentation is finished. Flavor is built first and salt taken out afterward, so the result still tastes brewed rather than diluted. The label states 38% less sodium than regular Kikkoman Soy Sauce, at 590 mg per tablespoon.
It swaps one for one into any recipe calling for soy sauce, and it earns its place in glazes and long reductions, where a sauce concentrates as it cooks down.
Ingredients
Nutrition Information
| Serving size | 1 Tbsp (15mL) |
|---|---|
| Calories | 10 |
| Total Fat | 0g (0% DV) |
| Saturated Fat | 0g (0% DV) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0% DV) |
| Sodium | 590mg (26% DV) |
| Total Carbohydrate | 1g (0% DV) |
| Dietary Fiber | 0g (0% DV) |
| Total Sugars | 0g |
| Includes Added Sugars | 0g (0% DV) |
| Protein | 2g |
Allergen Information
Contains: Soy, Wheat.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage
Kikkoman Less Sodium Soy Sauce, 2 Pack
$16.38
Questions About This Product
The things people actually want to know before they cook with it.
How much less sodium is it than regular Kikkoman?
Kikkoman removes roughly 40 percent of the salt from this sauce. The quoted figure varies with where you read it, so 37 percent, 38 percent and approximately 40 percent are all in circulation for this same sauce across labels, brand pages and retail listings. They describe one product measured and rounded slightly differently, not three formulas.
Is it just regular soy sauce watered down?
No. Kikkoman brews and ages it exactly as it brews the standard bottle, from water, soybeans and wheat, and only then puts it through a process that takes the salt back out. Fermentation is finished before any sodium is removed, so the brewed flavour compounds are already built and stay in the bottle. Diluting a finished soy sauce would thin the colour and body as well as the salt, which is not what happens here.
Does it taste weaker than regular Kikkoman?
It tastes less salty rather than less savoury. Kikkoman describes the regular bottle as having a sharp, salty punch and this one as landing on a more mellow, smooth finish, with the same umami behind it. In a cooked dish the difference is subtle. In a raw dipping bowl, where the sauce is tasted on its own, the drop in salt is obvious.
Can I swap it one for one into a recipe that calls for soy sauce?
Yes. It has the same colour, body and pouring behaviour as the standard bottle, so nothing about the recipe needs adjusting mechanically. The dish will simply come out less salty, so taste at the end and correct with salt if you want it back. It is most useful in glazes, braises and long reductions, where the liquid concentrates as it cooks and a full strength soy sauce can tip a dish over.
If it is lower in sodium, can I just use more of it?
You can, but that undoes the point. Matching the saltiness of the regular bottle takes roughly a third to a half more sauce by volume, which puts the sodium back where it started. The saving only holds if you pour the same amount you would have poured before.
Is less sodium soy sauce the same thing as light soy sauce?
No, and the two names get confused constantly. Light soy sauce is a Chinese category, sheng chou, and the word light refers to its thin body and pale colour next to dark soy sauce, not to its salt level. Chinese light soy sauce is generally the saltier of that pair. This bottle is a Japanese style shoyu with the sodium reduced after brewing.
How do the three Kikkoman bottles differ from each other?
The red cap standard bottle is the naturally brewed benchmark most American recipes mean. This green label one is brewed the same way and then has around 40 percent of its salt removed. The gluten free bottle is a different formulation again, brewed with rice standing in for the wheat and certified gluten free. Only the third of those is safe for coeliacs, because this less sodium sauce is brewed with wheat like the regular one.
Does it contain alcohol?
Yes. Kikkoman states its soy sauces contain greater than two percent alcohol by volume, produced by fermentation rather than added afterwards, and this sauce carries alcohol on its ingredient list for that reason. This matters for anyone following halal guidance, where scholars differ on whether fermentation derived alcohol in soy sauce is acceptable. Anyone observing that guidance should follow the authority they normally rely on rather than assume one answer.
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