Salt Reduction – more taste, less salt

It’s a given fact: too much salt is unhealthy. It increases the risk of high blood pressure and cardio-vascular disease. Five grams or a level teaspoon per day is the maximum recommended intake, according to the World Health Organization (WHO). 

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. *

Keep the taste

In fact: all soy sauces contain a large quantity of salt which is intrinsic to the product, although Japanese-style sauces like Kikkoman usually contain less salt than Chinese versions. However, using soy sauce as a seasoning means you don't have to add extra salt to your food so your overall salt consumption should not increase. The easiest way to ensure that you don’t add too much salt is to measure the amount of soy sauce and don’t pour it freehand.

Health concerns over salt consumption is a serious challenge for western diets, so Kikkoman also make a Less Salt Soy Sauce, which contains 43% less salt than its original naturally brewed soy sauce for those looking to decrease their salt intake further.

Umami is key

Using soy sauce instead of salt does not mean sacrificing flavour. On the contrary, Kikkoman Naturally Brewed Soy Sauce makes dishes taste particularly full-bodied. But what is it about soy sauce that makes it possible to lower the salt content? It's the umami quality of Kikkoman's Naturally Brewed Soy Sauce that creates a deeper, fuller flavour. That's because soy sauce contains plenty of natural umami, and umami supports the perception of the saltiness of the dish.

*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.

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