The World Health Organization (WHO) recommends using less salt in foods. Five grams or a level teaspoon per day is the maximum recommended intake. Too much salt increases the risk of high blood pressure and cardio-vascular diseases. Do you want to reduce your salt intake but still enjoy seasoning your food? It’s easy with Kikkoman Naturally Brewed Soy Sauce. Kikkoman has been studying the health properties of naturally brewed soy sauce for many decades. The result: the salt content can be reduced by an average of 30 percent if soy sauce is used instead of salt. This has been confirmed in a study by Wageningen UR Food & Biobased Research.*
Salt reduction without loss of flavour
The study investigated the replacement of salt by soy sauce in salad dressings, tomato soup and stir-fried meat. The salt content was gradually replaced by soy sauce to establish what effect the substitution had on perceived flavour. The study revealed that the use of naturally brewed soy sauce reduces the salt content of various dishes, and also enhances the flavour! The scientists additionally discovered differences depending on the foods being tested. For example, in salad dressing the salt content of soy sauce could be reduced by up to 47 percent, whereas the maximum salt reduction for tomato soup and stir-fried meat was 28 percent and 26 percent respectively.
The secret of soy sauce is Umami
You don’t lose out on flavour if you use soy sauce instead of salt. In fact, Kikkoman Naturally Brewed Soy Sauce has a richness to it that it makes foods taste even more flavourful. How come using soy sauce reduces our salt intake? Kikkoman Naturally Brewed Soy Sauce gets its mouth-watering flavour from Umami. Soy sauce has a very high natural Umami content, and Umami is perceived as a salty flavour. Experts say that flavour, not salt content, is what counts. And Kikkoman Soy Sauce makes recipes more flavourful – with less salt.
Kikkoman Naturally Brewed Less Salt Soy Sauce
For those who prefer a low-salt diet, Kikkoman also offers a naturally brewed soy sauce with 43% less salt. Its taste is in no way inferior to the original. It is also naturally brewed, which preserves its unique full-bodied aroma.
*The results of the study were published under the title "Optimally-accepted salt reduction across cultures" (R. Shimojo et al.) in "Agro Food Industry Hi Tech", issue 25 (3), May/June 2014. You can read the entire study online.