Kunshan President Kikkoman Biotechnology Co., Ltd. Delivers Lecture at “Three Reductions” Seminar (Less Salt, Less Oil, and Less Sugar) Hosted by the Consulate-General of Japan in Shanghai
August 28, 2025
In July 2025, Kunshan President Kikkoman Biotechnology Co., Ltd. (K-PKI), the Kikkoman Group’s soy sauce production and sales base in China, participated in the “Your Body’s Manual” seminar series — Less Salt, Less Oil, Less Sugar: Three Reductions for a Healthy Diet — hosted by the Consulate-General of Japan in Shanghai, and delivered a lecture on salt reduction.
The healthy lifestyle promotion policy announced by the Chinese government, known as “Three Healthy Conditions and Three Reductions”, highlights three key health goals, healthy oral hygiene, healthy body weight, and healthy bones, alongside three dietary reductions: less salt, less oil, and less sugar. As health awareness continues to grow among consumers in China, salt, oil, and sugar are increasingly recognized as nutrients with significant impact on health. In response, the three Japanese food companies of Kikkoman Corporation, Shanghai Nisshin Oil & Fats Ltd., and Saraya (Shanghai) Biotech Co., Ltd. collaborated to organize a lecture aimed at sharing Japan’s latest technologies and insights on salt reduction, oil reduction, and sugar reduction with the general public in China.
Under the theme of “Food and Health,” the “Your Body’s Manual” seminar series has been held 40 times to date. This latest “Three Reductions” lecture received a record 233 applications, the highest in the series’ history. K-PKI spoke on salt reduction, covering the relationship between salt intake and the Chinese diet, challenges in reducing salt, the hidden salt-reducing effect of Kikkoman Soy Sauce, and introduced Kikkoman Less Salt Soy Sauce as a delicious way to reduce salt.
Scenes from the lecture
In addition to lecture sessions by each company, a product exhibition corner was set up to showcase items aligned with the seminar’s theme. Tasting of ‘Three Reductions’ gyudon (Japanese beef bowl), made with Kikkoman Less Salt Soy Sauce and other reduced salt, oil, and sugar products from the three companies, was also offered. By comparison with gyudon made using regular soy sauce and sugar, we introduced a practical and delicious approach to the ‘Three Reductions’. The dish was well received, with some participants saying, “this deliciousness doesn’t taste like less salt,” and even going back for seconds. After the lecture, participants received products used in the gyudon tasting as souvenirs from each company. To help convey that delicious and healthy gyudon can be made using only these seasonings, a printout of the recipe was also distributed.
Several participants shared comments such as, “I knew Kikkoman Soy Sauce, but I did not know there was a less salt version” and “The gyudon was delicious — especially the broth.” A K-PKI representative noted, “Participants at the seminar hosted by the Consulate-General of Japan in Shanghai were highly engaged and health-conscious, listening attentively to our explanations on salt reduction and suggestions for a healthier diet. The tasting of gyudon made with Kikkoman Less Salt Soy Sauce and other ‘Three Reductions’ products from the three companies was very well received. We believe it was a meaningful opportunity to interact with and share information directly with local consumers. We welcome the opportunity to participate in future events like this, where we can gain firsthand insight into what interests the general public.”
K-PKI will continue to actively host events such as lectures at consulates and schools, as well as online seminars, to promote the appeal of Kikkoman Soy Sauce and our Shokuiku (Food Education) initiatives. Through these efforts, we aim to contribute to the health and dietary well-being of Chinese citizens and promote the international exchange of food culture.