The Hidden Salt Reducing Effect
of Kikkoman Soy Sauce

research1Salt reduction in foods using
Traditionally Brewed Kikkoman Soy Sauce

Purpose

We would like people throughout the world to be aware of our soy sauce’s potential and we encourage them to try using it. We investigated whether Traditionally Brewed Kikkoman Soy Sauce can effectively reduce total salt intake for various dishes high in salt without compromising their overall organoleptic (sensory) quality.

Key Findings

In the Netherlands, varying portions of the salt in each test food were replaced with Traditionally Brewed Kikkoman Soy Sauce and served to subjects to determine the replacement level that did not affect their taste preferences (no. of subjects: 52-57). Results showed this approach to be effective in reducing total salt content without sacrificing overall taste preferences or satisfaction levels.

This research revealed that by reducing the salt used in cooking through substitution with Traditionally Brewed Kikkoman Soy Sauce, it is possible to maintain deliciousness while reducing the total salt content by 50% in salad dressing, 17% in tomato soup, and 29% in pan-fried pork.
Kremer S., Mojet J. & Shimojo R. Journal of Food Science, 74, S255-S262(2009)

Recipes using SaltTotal salt

Recipes using Traditionally Brewed
Kikkoman Soy SauceTotal salt

Replacing
Salt with
Soy Sauce

50%salt reduction

More examples

Recipes using SaltTotal salt

Recipes using Traditionally Brewed
Kikkoman Soy SauceTotal salt

Replacing
Salt with
Soy Sauce

17%salt reduction

Recipes using SaltTotal salt

Recipes using Traditionally Brewed
Kikkoman Soy SauceTotal salt

Replacing
Salt with
Soy Sauce

29%salt reduction

List of Research
Ingredients

The effects of salt intake reduction using Traditionally Brewed Kikkoman Soy Sauce were confirmed through similar research conducted in Singapore and Japan, demonstrating effectiveness across countries with different ethnicities and food cultures.
Shimojo R., Sato T., Imamura M., et al. Agro FOOD Industry Hi Tech, 25(3), 23-27(2014)

Percentage of Salt Reduction	The Netherlands (n≥52)	Singapore (n=60)	Japan (n=64)
Salad dressing	50%	50%	40%
Tomato soup	17%	33%	33%
Pan-fried pork	29%	21%	29%

For other dishes as well, delicious salt reduction may be possible by ingeniously using less salt and adding an appropriate amount of Traditionally Brewed Kikkoman Soy Sauce.

research2Salt reduction in processed meat products using
Traditionally Brewed Kikkoman Soy Sauce

Purpose

We investigated whether Traditionally Brewed Kikkoman Soy Sauce can reduce salt content in processed meat products typically known for being high in salt (U.S.).

Key Findings

Varying portions of the ingredient salt in frankfurter sausages were replaced with Traditionally Brewed Kikkoman Soy Sauce*, and served to subjects to determine from what amount their taste preferences were not affected (no. of subjects: approx. 50). Results showed that 20% salt reduction can be achieved with no significant impact on saltiness intensity or overall taste satisfaction.
*Using Traditionally Brewed Kikkoman Soy Sauce thermally treated to inactivate protease.

This research demonstrated that the total salt content can be decreased by soy sauce without affecting the salt intensity and deliciousness of processed foods, in the same manner as homecooked meals.
McGough MM., Sato T., Rankin SA., et al. Meat Science, 91, 69-78(2012)

Total salt 2.0g

Replacing
Salt with
Soy Sauce

20%salt reduction

Total salt 1.6g

*Frankfurter sausage manufactured using a common production method, 1 link = 80 g (2.8 oz.)

Salt has other important functions in meat processing besides seasoning, such as preservation, emulsion stabilization, and yield enhancement.
These important product quality metrics remained the same even when salt was substituted with soy sauce to reduce salt content by 20%.

research3Using Traditionally Brewed Kikkoman Soy Sauce to
enhance saltiness of processed meat products

Purpose

Then we investigated whether Traditionally Brewed Kikkoman Soy Sauce can enhance saltiness when partially substituted for the ingredient salt in processed meat products known for being high in salt (U.S.).

Key Findings

A specified portion of the ingredient salt in different processed meat products was substituted with Traditionally Brewed Kikkoman Soy Sauce* (salt levels were equally adjusted) and the subjects were asked to rate perceived taste intensity (no. of subjects: 13).
The partial substitution enhanced perceived saltiness while maintaining overall satisfaction. This salt-enhancing effect can be utilized to achieve salt reduction in various processed meat products.
*Using Traditionally Brewed Kikkoman Soy Sauce thermally treated to inactivate protease.

This research found that by partially reducing the salt used as an ingredient in the production of bacon, beef jerky, and summer sausage, and substituting the reduced salt with the salt content in Traditionally Brewed Kikkoman Soy Sauce, the perceived intensity of saltiness is stronger, even though the total salt content remains the same.
Shazer WH., Jiminez-Maroto LA., Sato T., et al. Meat and Muscle Biology, 2, 18-35(2018)