Not all low-sodium soy sauces are the same. The method used to reduce salt makes all the difference. It’s the difference between a flavorful sauce and a weak, watery brown liquid. Understanding the process shows you the truth about quality.
The Easy Shortcut: Simple Watering Down
Some brands just add water to their regular soy sauce and bottle it. This is sometimes true. This method is a shortcut that hurts the final product.
When you just add water to soy sauce, you water down everything. The saltiness goes down. But so do the rich umami, deep color, and complex smell from fermentation. You get a thin, bland sauce. It lacks the character that makes soy sauce special.
The Expert Method: Keeping Flavor Through Better Brewing
The real way to make good, reduced-sodium soy sauce is more complex. It’s a two-step process. First, a full-strength, traditional soy sauce is brewed. This develops maximum flavor. Salt is important in the fermentation process. It protects the mash and helps create deep, savory notes.
This idea—getting maximum flavor first—is the heart of traditional brewing. It’s similar to our own High-Salt Dilute Authenticity Brew™ method. A strong, flavor-rich base is created through patient fermentation.
Only after this complex flavor is fully developed is some sodium carefully removed. This is often done through special filtration or dialysis. These methods target salt ions. This expert method keeps the core umami and real character of the brew. You get a sauce with less salt but still great taste.
