Kikkoman reduced salt soy sauce is naturally brewed from soybeans, water, wheat and salt. The salt content is reduced using a special fermentation process which retains the unique flavour of traditional Kikkoman soy sauce, but with 43% less salt. The resulting 'less salt soy sauce' is a complex and well-balanced sauce containing 300 natural aroma components. Use Kikkoman less salt soy sauce as a dipping sauce for sushi and sashimi, or basting, stir frying and roasting. Also use the colours and flavours in fish or meat marinades, salad dressings and soups.

This one litre bottle is ideal for anyone cooking Japanese meals on a regular basis looking to reduce their salt intake.

Kikkoman’s story begins with the Mogi family in the 17^th century. They began producing soy sauce in the town of Noda, on the banks of the River Edo. Dutch traders brought the soy sauce to Europe, where it took the World Expos by storm in Vienna and Amsterdam in the late 19^th century. Today, this official supplier of soy sauce to the Japanese imperial court still uses natural brewing methods and is now a popular choice all over the world. The name Kikkoman derives from the Japanese words ‘kikko’ meaning turtle shell and ‘man’ which is the number 10,000. This comes from a Japanese legend where turtles are symbolic of longevity – the legend says they live for 10,000 years – success and happiness, qualities that the company also strives to embody.

Learn more about soy sauce in our soy sauce buyers guide or learn the difference between Chinese and Japanese soy sauce.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: water, soybeans, wheat, salt, spirit vinegar, sugar.

Allergy advice. For allergens, see ingredients in bold.