Less salt – more soy sauce

Replacing salt with Kikkoman Soy Sauce? A worthwhile idea!

Healthy eating is more than just a trend – it's now a key part of consumer habits, ranging from sugar-free and low-fat options to vegan choices. Reducing salt in food is an important aspect of this, as excessive salt intake can raise the risk of high blood pressure, which in turn increases the likelihood of cardiovascular disease.

Reduced-salt dishes and products are highly appealing, offering a strong incentive to purchase. That's where Kikkoman Naturally Brewed Less Salt Soy Sauce comes in. Not only is it 100% vegan, but it's also ideal for drastically reducing the salt content in meals and food items!

The results of our studies speak for themselves:

Kikkoman Naturally Brewed Soy Sauce reduces salt content in a range of dishes¹

Our study findings showed that using Kikkoman Soy Sauce effectively lowers overall salt levels without impacting the taste preferences or satisfaction of test subjects.

Salad dressing (100 g typically contains 2 g of salt):

Using Kikkoman Soy Sauce: 50% less salt!

Tomato soup (100 g typically contains 0.9 g of salt):

Using Kikkoman Soy Sauce: 17% less salt!

Fried pork (100 g typically contains 0.7 g of salt):

Using Kikkoman Soy Sauce: 29% less salt!

Kikkoman Naturally Brewed Soy Sauce cuts salt content in dishes worldwide²

Regardless of dietary culture or ethnicity, the salt-reducing effect of naturally brewed Kikkoman Soy Sauce is the same all over the world, without affecting regional taste preferences.

Percentage salt replacement with Kikkoman soy sauce without influencing regional flavour preferences:

Kikkoman Naturally Brewed Soy Sauce reduces salt content in processed meats³

Varying proportions of salt in frankfurters* were substituted with heat-treated Kikkoman Soy Sauce. The result:

a 20% salt reduction had no significant effect on perceived saltiness or overall taste satisfaction.

*In meat processing, salt serves as both a seasoning and a preservative and emulsion stabiliser. Partial substitution with soy sauce had no adverse effect on product quality.

Kikkoman Naturally Brewed Soy Sauce enhances the saltiness of meat products⁴

Partially substituting salt with thermally treated Kikkoman Soy Sauce increases the perceived flavour intensity while maintaining the same overall satisfaction. This salt-enhancing effect can be used to reduce salt in a variety of processed meats.

Bacon* with 50% Kikkoman Soy Sauce instead of salt:**
More intense saltiness with only 50% of the usual salt content!

Beef jerky* with 25% Kikkoman Soy Sauce instead of salt:**
More intense saltiness with only 75% of the usual salt content!

Summer sausage* with 25% Kikkoman Soy Sauce instead of salt:**
More intense saltiness with only 75% of the usual salt content!

*Manufactured using conventional methods.
**The salt content was adjusted to be the same.

Why Kikkoman Naturally Brewed Soy Sauce has a salt-enhancing effect⁵

While many aroma and flavour compounds likely contribute to this remarkable phenomenon, studies involving frankfurters suggest that EHEX (ethyl hexanoate) may boost the perception of saltiness depending on the dose. EHEX is a compound formed during traditional microbial fermentation that contributes to the salt-enhancing effect of Kikkoman Naturally Brewed Soy Sauce.

EHEX has a fruity, apple-like scent and is known as a flavour component in Japanese sake. Frankfurters are often eaten with fruity condiments, such as tomato ketchup, which may influence the overall taste sensation. This pairing may explain the salt-enhancing effect of EHEX in frankfurters in the US.

Another option: Kikkoman Less Salt Soy Sauce⁶

Taste adaptation is a well-documented phenomenon. Studies show that when Kikkoman Naturally Brewed Soy Sauce is gradually replaced by Kikkoman Less Salt Soy Sauce, preferences shift towards lower salt content.

Conclusion

Whether in the out-of-home market or food production, partially replacing salt with Kikkoman Soy Sauce works. The taste sensation stays the same, and in the case of meat products, the perceived saltiness even improves.
Kikkoman Soy Sauce provides an excellent opportunity to develop salt-reduced dishes and innovative products that meet consumers' growing demand for healthy eating.

References

1: Kremer S., Mojet J. & Shimojo R. Journal of Food Science, 74, 5255-5262 (2009),
Netherlands
2: Shimojo R., Sato T., Imamura M., et al. Agro FOOD Industry Hi Tech, 25 (3), 23-27
(2014)
3: McGough MM., Sato T., Rankin SA., et al. Meat Science, 91, 69-78 (2012)
4: Shazer WH., liminez-Maroto LA., Sato T., et al. Meat and Muscle Biology, 2, 18-35
(2018)
5: Price EM., Rankin SA., Horiba T., et al. Meat and Muscle Biology, 5(1):9, 1-16 (2021)
6: Joint research with Koriyama Women's University. The Annual Meeting of the Japan Society of Cookery Science, 2014-2017