2024 Jun 19
Kikkoman Foods Co., Ltd. has renewed “Kikkoman Anytime Fresh Super Low-Salt Soy Sauce 66% Salt Reduction,” and will be selling it sequentially from mid-June.
“Anytime Fresh Super Low-Salt Soy Sauce 66% Salt Cut” is a low-sodium soy sauce that went on sale in February 2020. Compared to regular koikuchi soy sauce (17.5% salt content), salt content has been reduced by 66%. Using our unique fermentation technology, we have achieved the highest salt content reduction ratio ever in our low-sodium soy sauce, and the equivalent amount of table salt is 0.8 g in 1 tablespoon (15 ml).
It has been well received by customers who are “concerned about salt content” or “want to reduce salt, but want to use soy sauce as usual.”
The manufacturing process has now been reviewed, and the flavor has been renewed so that you can feel the original umami and aroma of soy sauce even more.
The “ultra-low salt method” to achieve “super salt reduction”
“Anytime Fresh Super Low Salt Soy Sauce Salt Content 66% Cut” is prepared using a unique manufacturing method “ultra-low salt method,” which prepares the salt concentration of soy sauce with ultra-low salt in the manufacturing process. The finished soy sauce maintains the original umami, aroma, and flavor of soy sauce.
Product features
“Anytime Fresh Super Low-Salt Soy Sauce 66% Salt Cut” is of super special class (*1) quality, has a low salt content yet firm, original flavor of soy sauce, and has a gorgeous aroma and rich umami. Similar to the soy sauce you usually use, you can use it not only for dipping or sprinkling, but also for cooking stir-fries, etc. It is also recommended for dishes that want to make the most of the flavors of the ingredients, such as seasonal vegetables.
The container can be stored at room temperature even after opening, and uses a “sealed bottle” (*2) that allows you to freely adjust the amount you pour from one drop to the desired amount. After opening, 200ml retains its freshly opened color, flavor, and aroma for 60 days when stored at room temperature, and 450ml at room temperature for 90 days.
In order to support healthy and rich eating habits, Kikkoman will continue to enhance its product lineup that is fun and tasty and can reduce salt, and will also propose recipes on its website and storefronts.
- *1 Soy sauce standards are determined by sensory testing and ingredients. There are 3 grades (quality standards) for soy sauce: “special grade,” “advanced,” and “standard.” Among “special grades,” those with an umami component of 1.1 times or more of nitrogen or extract compared to special grade can be displayed as “special selection,” and those that are 1.2 times or more can be displayed as “super special.”
- *A “double structure squeeze bottle,” which contains an inner bag filled with soy sauce inside 2 bottles, and a “double check valve cap,” which uses a mechanism that allows the same amount of air as the poured soy sauce to enter between the bottle and the inner bag and does not allow air to enter the inner bag, making it both easy to use and has the function of keeping freshness.
Note
1. Product name, content, container, price
Kikkoman always fresh super low sodium soy sauce per bottle
66% salt cut 450ml bottle 421 Kikkoman always fresh super low sodium soy sauce
66% salt cut 200ml bottle 311
- *The above suggested retail prices are reference prices only, and do not restrict the retail industry's voluntary pricing.
2. Release date
Sequentially from mid-June 2024
3. Sales region
nationwide
4. Customer inquiries
Kikkoman Customer Service Center TEL 0120-120358
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reference material
What is low-sodium soy sauce?
・The amount of table salt in 100 g of soy sauce is 9 g or less (3,550 mg or less as sodium)
・Also, the necessary nutritional information is labeled
(As stipulated by the Food Labeling Act and the Health Promotion Act until 2015/3)
Target values for salt intake
＜Ministry of Health, Labor and Welfare: Health Japan 21 (3rd) ＞
・Target less than 7 g per day (*Current average salt intake: 10.1 g per day ＜2019＞)
＜Japanese Society of Hypertension Salt Reduction Committee＞
・Less than 6g a day is recommended to prevent high blood pressure
The history of Kikkoman's low-sodium soy sauce development
Kikkoman received a request from the University of Tokyo Medical School, developed soy sauce that drastically reduced salt content compared to normal soy sauce while retaining the original umami and flavor of soy sauce, and launched “health soy sauce” (product name changed to “low-sodium soy sauce” in 1967) in 1965. It was mostly used for school lunches at hospitals for a while after it went on sale, but as health awareness grew, it began to be widely used in general households from the latter half of the 1970s.
Since then, development and improvements have continued with the aim of achieving both “reduced salt” and “deliciousness,” and “Special Whole Soy Sauce Reduced Salt” was launched in 1993, “Always Fresh, Rich Low-Salt Soy Sauce” in 2011, and “Anytime Fresh Super Low-Salt Soy Sauce 66% Salt Cut” in 2020, respectively.
We also sell products that meet various salt reduction and salt saving needs, such as the “Anytime Fresh Salt Hikaame Whole Soy Sauce,” which cuts salt content by 25%, and the “Anytime Fresh Dashi Soy Sauce” series, which also cuts salt content by 25%.
Kikkoman's low-salt and low-sodium soy sauce lineup
