New Content Introducing the Salt Reducing Effect of Kikkoman Soy Sauce Unveiled on the Kikkoman Soy Sauce Museum Website
May 13, 2025
In spring 2025, Kikkoman added the new webpage, ‘The Hidden Salt Reducing Effect of Kikkoman Soy Sauce,’ to the ‘Kikkoman Soy Sauce Museum’ featured content on our Global Site. This webpage is available in five languages: English, Simplified Chinese, Traditional Chinese, Spanish and Portuguese.
English Webpage:
The Hidden Salt Reducing Effect of Kikkoman Soy Sauce | Kikkoman Soy Sauce Museum
Kikkoman focuses on three key social issues: ‘Global Environment’, ‘Food and Health’, and ‘People and Society’, and integrates initiatives aimed at solving these issues into its operations. Among these, for ‘Food and Health,’ we are focusing our efforts on appropriate salt intake while emphasizing both deliciousness and health. When you experience food as delicious, salt is known to play a big role. However, for health considerations, monitoring salt intake is important.
This new webpage introduces research demonstrating total salt content reduction without impact on overall deliciousness by substituting salt with Traditionally Brewed Kikkoman Soy Sauce during cooking and food production. This effect of increasing saltiness intensity is considered to be due to the complex aroma components generated by microorganisms during the moromi fermentation and aging process*. By substituting salt with Kikkoman Soy Sauce, brewed using the traditional Honjozo method which utilizes the natural power of microorganisms to generate deliciousness, a fully-flavorful path to a healthier food lifestyle becomes attainable.
(*) Ref. : Price EM., Rankin SA., Horiba T., et al. Meat and Muscle Biology, 5(1):9, 1-16 (2021)
The webpage, ‘The Hidden Salt Reducing Effect of Kikkoman Soy Sauce,’ uses various visual aids such as illustrations and animations to introduce the methods, results and suggested findings for three research studies. The hidden salt reducing effect of our soy sauce is explained in an engaging educational manner, so please make sure to check it out.
Conversely, much is still largely unknown about how aroma and umami components generated during fermentation impact our perceptions. Kikkoman will continue to diligently research and communicate how our products, beginning with soy sauce, contribute to healthy food lifestyles.
Kikkoman Soy Sauce Museum Website
Aiming to communicate information on the various aspects of Kikkoman Soy Sauce, in 2009 we launched the ‘Kikkoman Soy Sauce Museum’ featured content on our Global Site. As of April 2025, this museum is comprised of seven webpages, ‘History of Kikkoman Soy Sauce’, ‘Making Soy Sauce’, ‘Features of Kikkoman Soy Sauce’, ‘Seasoning Effects’, ‘What’s the Difference’, ‘A Long Tradition of Sustainability’, and ‘The Hidden Salt Reducing Effect of Kikkoman Soy Sauce’. Each webpage is available in English, Simplified Chinese, Traditional Chinese, Spanish and Portuguese (as of May 2025).