If you’re managing your sodium intake, low sodium soy sauce is a great substitute. It is particularly helpful when braising with a lot of soy sauce, and you want more control over the salt content.
But where does low sodium soy sauce come from? When compared to conventional soy sauce, how much less salt is there in this version? This brief article will address it and related topics.
I’m curious about low-sodium soy sauce, but what exactly is it?
Most definitions of reduced sodium soy sauce specify that at least 40% of the salt content has been eliminated from the finished product.
Simply said, a tablespoon of ordinary soy sauce contains around 1000 milligrams of sodium, whereas the low sodium kind only has around 600 milligrams.
Don’t forget that you may find low-sodium soy sauce in both China and Japan. Find a Chinese soy sauce with less salt for your Chinese dishes.
ARE LOW SODIUM SOY SAUCE AND LIGHT SOY SAUCE THE SAME THING?
Some manufacturers designate their reduced-sodium soy sauce offerings as “light” or “lite.”
However, “light soy sauce” is not the same as “low sodium soy sauce”; rather, it describes a Chinese soy sauce that is thinner and lighter in color. When we say “soy sauce” or “normal soy sauce” or “light soy sauce” in our Chinese recipes, we invariably mean Chinese light soy sauce. Explore the topic of Chinese light soy sauce here.
WHAT IS ITS PURPOSE?
Light soy sauce can be substituted for low sodium soy sauce with no discernible difference in flavor or texture.
We suggest using it while braising meats or making a recipe that calls for a lot of soy sauce. The rich flavor of the soy sauce will permeate the meal without making it overly salty.
Adobo, a Filipino braised chicken dish, often calls for half a cup of soy sauce or more. Chicken Adobo can’t be made with enough flavor, color, or lack of salt if regular soy sauce is used.
PURCHASING AND STORING
Try to find soy sauces that say “reduced sodium” or “low sodium” on the label. Sodium-reduced versions of ordinary soy sauce are available from most manufacturers.
The ubiquitous green label of Kikkoman in American sushi restaurants makes it the brand most likely to be instantly recognised. However, if you are making Chinese food, it is recommended that you use a Chinese brand.
Any Asian market or even some mainstream supermarkets should stock low sodium soy sauce. Alternatively, you can look it up on the internet.
It’s best to keep low sodium soy sauce in the pantry or another cool, dry spot, just like regular soy sauce. Don’t worry about keeping it cold.
The ubiquitous green label of Kikkoman in American sushi restaurants makes it the brand most likely to be instantly recognized. But if you’re making Chinese food, you might want to opt for a Chinese brand.
Any Asian market, and even some mainstream supermarkets, should stock low sodium soy sauce. It’s also accessible over the internet.
Keep low sodium soy sauce in the pantry or another cool, dry location like the fridge. Don’t worry about keeping it cold.