Low sodium soy sauce

Low-sodium soy sauce is a fermented liquid condiment made from soybeans, wheat, water, and salt, but with a significant reduction in its sodium content compared to traditional soy sauce. This product is ideal for those who wish to enjoy the characteristic umami and salty flavor of soy sauce while monitoring their salt intake for health reasons.

Originating in Asia, especially in countries like China and Japan, soy sauce has been a staple in Eastern cuisine for centuries. The low-sodium version emerged as a healthier alternative to adapt to modern needs, without losing the depth of flavor it adds to dishes like stir-fries, marinades, soups, and dressings.

Regarding its properties, in addition to providing flavor, it contains antioxidants and small amounts of vitamins and minerals derived from natural fermentation. Its low sodium content makes it suitable for diets that require salt intake control, helping to prevent problems related to hypertension.

In various Hispanic American countries, low-sodium soy sauce is also known as low-salt soy sauce, light soy, or simply low-sodium sauce.