Soy Sauce: Less Sodium | Bokksu Market

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Kikkoman Soy Sauce: Less Sodium

Kikkoman Soy Sauce: Less Sodium

Regular $6.99
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Looking to reduce your salt intake? America’s most popular brand, Kikkoman, has developed a version of their all-purpose soy sauce with just 60% of the salt which retains its trademark mellow, savory, and aromatic qualities. How? They use the same traditional ingredients and remove the salt only after the months it takes to brew and fully age the soy sauce. For full umami impact, use towards the end of cooking.

Common Allergens: Wheat, Soy.

Disclaimer: Product descriptions on Bokksu Market are for informational purposes only. Learn More

Kikkoman Soy Sauce: Less Sodium

Regular $6.99
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Disclaimer

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Bokksu is not responsible for the accuracy of the products’ nutritional or allergen information. Warning: California’s Proposition 65 may be in effect. For more information,visit www.P65Warnings.ca.gov.

Some Bokksu Market products are produced overseas and may have a Production Date printed on the packaging, rather than a Best Buy Date as is standard in North America. If your product appears expired, do not be alarmed! This is most likely the Production Date. All items have been double checked to ensure they are not expired and safe to eat.

What Is The Difference Between Types of Japanese Soy Sauce?

Tamari is naturally gluten-free. It's made from fermented soybeans and has a thicker consistency than traditional Japanese soy sauce. It goes great with sushi!

Japanese dark soy sauce, aka koikuchi, is the most common variety of Japanese soy sauce, and works well with many Japanese dishes like noodles or fried rice.


Light Japanese soy sauce, also known as usukuchi, is lighter in color and saltier than regular and dark soy sauce. It also has a delicate fruity aroma that perfectly complements its umami flavor. Light soy sauce is typically used for steamed vegetables and light broths.


Twice brewed, also known as double fermented, soy sauce uses equal wheat to soybean ratio. However, it is fermented twice (as the name suggests) to provide a bolder, more umami-rich, and thicker sauce. This variety of soy sauce is not usually used in cooked dishes. Instead, it's generally offered as dipping sauces.


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