Top 9 Best Soy Sauces Without Sodium Benzoate
There are plenty of options available while buying regular usage soy sauce in the market right now, and if youre confused regarding which one to go for, this page is just for you.
We have listed out the best soy sauces for your daily purposes after A/B testing and comparative studies between 100s of products. Our final set consists of reliable products and we also worked hard to maintain variety within our picks for personal choice. We regularly update ourselves with the advancements in these soy sauces since 2 years. We have probably dealt with more products and accessories than almost any team on the planet, so we understand each and every possible aspect of these items.
We considered huge number of factors when choosing the best soy sauces, from objective measures such as physical dimensions and design to subjective considerations of look and feel. Though we have a variety of recommendations across various styles, all of our picks satisfy criteria that suits most people, there by reducing the confusion of choice. For yet another perspective, we also asked friends with different backgrounds to tell us what they thought about the finalists.
Below we present the Top 9 Best soy sauces without sodium benzoate
How To Use Soy Sauce
âSoy sauce can be added to dishes such as stir fries, stews, or soups. You can use it as a dip, as with sushi or sashimi. You can put it in a marinade or a glaze for meats. You can also use it to season rice and noodles. Try it as a salad dressing with sesame oil, honey, and rice vinegar. There are even desserts that use soy sauce, such as soy sauce caramel, and soy sauce brown sugar ice cream.
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Urban Platter Soy Sauces Without Sodium Benzoate
The soy sauces material feels more premium than its price would suggest. The soy sauce is great to add to soups, sauces and casseroles. Soy sauce manufacturer says: Only our fermentation process can give urban platter tamari a rich, delectable flavor that enhances any type of cuisine. The soy sauce is perfect for stir-fry, marinade, and as a dipping sauce. Also, the soy sauce is made with 100 whole soybeans and no wheat, urban platter tamari gluten free soy sauce has a richer and milder taste than regular soy sauce.
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Low Sodium Soy Sauce Substitute
Many low sodium soy sauce substitutes use some combination of molasses, vinegar, and garlic as their base. I like this as a marinade but it has a sort of raw, unfinished flavor as a sauce. This low sodium alternative combines umami rich mushrooms, bonito flakes, and tomatoes to create a savory sauce that can be used as a sauce or marinade. You can even go a step further and ferment the vegetable mash before cooking it for an even deeper, richer flavor.
Let’s be clearit’s pretty much impossible to recreate the taste of soy sauce without using any salt. If you’re aiming to stay under 1500 mg of sodium per day, even low sodium soy sauce is probably off limits. You may be able to use some coconut aminos or Worcestershire sauce. But we’re currently staying at under 150 mg sodium per meal and about 600 mg per day so most store-bought sauces are off limits. Our taste buds have adjusted, so what we’re looking for here is a flavorful, umami packed sauce that we can use in place of soy sauce in our Asian-inspired meals.
This sauce is not meant to be a 1:1 replacement for typical store bought soy sauce, so you’ll need to adjust accordingly. But with just 5 mg of sodium per tablespoon , you can get really creative and add it to any dish.
Servings: Makes about 2 cups
Sodium: Less than 5 mg per tablespoon Time: 90 minutes
Ingredients:
2 medium shallots, chopped
2 medium roma tomatoes, chopped
3 baby Bella mushrooms
1 pinch bonito flakes
2 bulbs of garlic , smashed
1/2 cup molasses
Is Soy Sauce Healthier Than Salt
Soy sauce has a taste profile that is distinct from that of table salt, and it also has a number of positive effects on ones health. According to the USDA, not only does it have a significant reduction in sodium content when compared to salt on a per-100-gram basis, but it also contains a great deal of other nutrients.
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Is Soy Sauce Too High In Sodium
Although traditional soy sauce is low in calories and carbohydrates , it is quite heavy in salt. Traditional soy sauce also contains a moderate amount of sugar. Just one tablespoon has more than 900 mg, which is more than a third of the maximum amount that is suggested to be consumed daily by healthy individuals .
Coconut Secret Coconut Aminos Sauce
A popular soy-free, gluten-free, and vegan soy sauce alternative is coconut aminos sauce, made by Coconut Secret. This sauce comes from the sap of coconut trees and is made with Gran Molucas sea salt, cultivated in the Philippines.
It contains just 90 milligrams of sodium per serving, which is far less than soy sauce and some other alternatives. The sauce also contains 17 amino acids, giving it health benefits beyond those of soy sauce.
Drawbacks to coconut aminos are the cost and availability. Some people also notice a sweeter flavor and aftertaste when compared to soy sauce.
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Yan Wal Yn Co Ltd Soy Sauces Without Sodium Benzoate
We are personally inclined towards soy sauce, it is bit pricy, but it overachieves its purpose and long time functional. Soy sauce manufacturer says: Superior quality from healthy boy, since 1947 our thai customers living in united states are very glad that their favorite soy sauce is now just a few mouse clicks away. The most famous brand and widely used soy sauce in thailand. The soy sauce is easy to maintain and it will match with your daily usage.
Good original thai soy sauce loved it. says, one customer. For most buyers, it was best suited.
Ohsawa White Nama Shoyu Sauce
This Japanese sauce is made with sea salt, distilled sake, and lots of wheat, giving it a thicker texture than traditional soy sauce.
Its billed as fruity-smelling and slightly sweet. Its golden honey color also sets it apart from traditional soy sauces.
Shyu means soy sauce in Japanese, but this sauce from the brand Ohsawa is actually soy-free, despite its name.
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Why Are Asian Dishes So Salty
To begin to hack the recipes of Asian dishes I love, I have to start with the sauces. With soy itself being the biggest component of bringing sodium, my recipe recreates the flavors and spirit of soy sauce without actually containing soy. So we are going to explore my low sodium soy sauce.
Soy sauce is said to impart Umami in the recipes it is used. Umami is described as a strong meaty taste imparted by glutamate and certain other amino acids: often considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty. It is also why MSG was a huge ingredient in many Asian dishes, as it is also rich in the Umami flavor.
Think About The Recipe And Consider Differences In Taste Texture And Ingredients
Most soy sauce brands carry low-sodium versions. However, there can be some key differences between soy sauces from various countries of origin. Before choosing a brand and type, youll want to verify the type of dish youre making and what type of soy sauce it calls for.
Match Recipes and Soy Sauces With Country of Origin
Some recipes favor Chinese soy sauces while others taste best with Japanese versions. You can usually find this information in the list of ingredients, the cooking directions, or by researching the recipe online.
For instance, sushi often favors Japanese soy sauce while Chinese stir-fry or marinated chicken recipes may taste better with Chinese soy sauce.
Aside from looking at the country of origin, it can be helpful to look at how soy sauces are produced. Some soy sauces also are naturally brewed or fermented while others are chemically produced. The process may cause differences in taste and aroma as well, so it can be worth looking into which ones best suit certain dishes and/or flavor preferences.
Determine Whether You Need a Dark or Light Soy Sauce
Both Chinese and Japanese soy sauces can come in light and dark versions. This usually applies to the appearance and color of the sauce. Light soy sauces tend to be amber in color and thinner in consistency. Dark soy sauces are more likely to be a dark, deep brown and thicker.
If you want some of the flavor from the light but color of the dark, you can also combine light and dark for a little bit of each!
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What Is Low Sodium Soy Sauce
Generally, low sodium soy sauce is soy sauce that has had about 40% of the salt removed after brewing.
In other words, if a regular soy sauce has about 1000mg sodium per tablespoon, the low sodium stuff has about 600 mg.
Keep in mind that there are both Chinese and Japanese low sodium soy sauce brands. For Chinese cooking, try to find a low sodium version of a Chinese soy sauce.
Does Soy Sauce Go Bad
Maybe the reason youre out of soy sauce is that you tossed an old bottle when you deep-cleaned your fridge. But even though the expiration date passed, you probably didnt need to throw it away. Heres why: Since soy sauce is a fermented product, it contains microorganisms that help preserve it for quite some time, even at room temperature.
An unopened bottle of soy sauce can last as long as two or three years unrefrigerated, and you can safely leave an opened bottle out of the refrigerator for up to one year. Even then, it likely wont spoil, though it will definitely lose some flavor. Storing it in the fridge will keep it tasting at its prime.
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What Exactly Is Soy Sauce
Soy sauce also known as shoju is a brown liquid thats made from fermented soybeans and packs a salty, umami flavor.
Originally from China, the condiment has been used in East Asian and Southeast Asian cuisines for thousands of years. And it makes a mean for grilling.
There are dozens of soy sauces on the market, but they pretty much all consist of these 5 ingredients:
But while it is delicious, soy sauce poses a problem for folks with soy or wheat sensitivities.
Folks watching their sodium intake might also want to steer clear of this pantry staple 1 tablespoon of regular soy sauce has almost 40 percent of the recommended Daily Value for sodium. Lower sodium versions are available but still have about 22 percent of the DV per tablespoon.
Avoiding soy, wheat, or extra sodium doesnt mean you need to ditch every recipe that calls for soy sauce. Here are some dope alternatives.
Understand The Product’s Label
Manufacturers usually label low-sodium versions with the words low sodium or reduced sodium. While there are set definitions for terms like these in foods, they don’t apply to condiments or sauces.
That means you’ll probably have to find the normal sodium version of products and compare the sodium content per serving. A typical soy sauce will contain around 879 to 920 milligrams per tablespoon, while low-sodium versions generally only contain less than 750 milligrams per serving, and some contain far less than that.
Further complicating matters is the fact that soy sauces can come in light and dark versions. Low-sodium soy sauces are not the equivalent of light soy sauces. Light soy sauces are just lighter in taste and thinner in color, while only low-sodium means the actual sodium content is lower.
There are multiple types of soy sauces, including Japanese, Chinese, and Thai. Japanese soy sauce tends to be clearer in color and thinner in consistency than Chinese versions. Thai soy sauces are closer to Chinese soy sauces in terms of how people use them to either add color or flavor to food.
While some of these soy sauces are labeled as light or light color, only those with the label low-sodium or less sodium contain less salt per serving. Sometimes you might see Japanese soy sauces labeled as usukuchi, which means light taste.
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Theres No Salt In This Soy
This is a salt-free, soy-free, gluten-free substitution for soy sauce.
Jessica Goldman Foung, a.k.a. Sodium Girl, must live salt-free due to risk of kidney failure prompted by lupus. Shes a queen of substitutions an inspiration for those on special diets. This enthusiastic foodie spices up her diet with tasty sweet and savory alternatives to salt. Heres the back-story behind her ingenious GF, no-salt soy sauce.
I remember the day that my low-sodium diet truly turned around. I had just purchased The No-Salt, Lowest-Sodium Cookbook, by Donald A. Gazzaniga, and as I flipped through the recipes, I landed on Soy Sauce Replacement. I had never considered the idea of replacements before. Or that I could mimic something as salty as soy sauce, which contains more than 1,000mg of sodium per tablespoon.
I made Mr. Gazzanigas Soy Sauce Replacement, and while it didnt taste exactly like the originalthere is just no way you can replicate the taste of all that saltit did have a similar Asian essence. And when mixed with other components for marinades or BBQ sauces, it provided the right amount of savory sweetness.
I created my own version that I use whenever a recipe calls for soy or teriyaki or fish sauce. And I call it umami sauce, as I want your palate to seek out the savory quality, not the salt.
- 1tablespoonunseasoned rice vinegar
- ½teaspoondark brown sugar
- Mix all ingredients together. Refrigerate until ready to use.
Be Mindful Of Other Dietary Restrictions
Low-sodium soy sauces may also be organic, and you may want to choose these if you have concerns about soybeans treated with pesticides or GMOs. However, low-sodium soy sauces do not necessarily cater to supplementary dietary restrictions like kosher or gluten-free, so make sure to check the labels.
Most soy sauces are not gluten-free, so it’s important to choose a gluten-free option or an alternative if someone needs to follow a strict gluten-free diet. San-J Organic Reduced Sodium Gluten-Free Tamari Sauce is one of the lower-sodium gluten-free soy sauces I’ve found.
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Why Avoid Soy Sauce
One reason why you may wish to stay away from soy sauce is its main ingredient, soy. Soy is a common allergen, especially among children, with 0.4 percent of them having a soy allergy. While many children outgrow their soy allergies, some dont.
There are other reasons one may want to avoid soy sauce. It contains gluten, which is a problem for people with celiac disease or gluten intolerance. It also often contains high levels of sodium.
No matter your reasons, there are several alternatives on the market and substitute recipes to try.
To Ferment The Sauce:
I recently started fermenting without salt using whey extracted from plain yogurt after reading about it in this Spruce Eats article. It worked for my hot sauce and kimchi, so I decided to try it with this soy sauce substitute. As an aside, I also tried fermenting cucumbers with whey and they were awful. For me, going that extra step to ferment this sauce is worth it, especially if you’re using it as a dipping sauce or dressing! It gives it a fuller, smoother flavor. It’s a little more tangy, a little less sweet. I’ll keep fidgeting with this recipe but for now, here’s what worked for me. If you don’t care to ferment, jump to step 4, below, to make the unfermented sauce.
1) To extract whey from yogurt, strain some plain yogurt over a fine mesh sieve lined with cheesecloth and let it sit overnight. If you scoop out your yogurt so that you create a little bit of a well, the whey will pool up and that part will be easy to filter.
I tasted my sauce everyday, and after 1 week I was happy with the level of fermented-ness which is to say, it was bubbly and sharp and had that sort of tangy sourness. It’s still quite sweet, too. There were two days when it got really hot here and I opted to put the sauce in the refrigerator for a few hours in the late afternoon.
Here’s a close up on day 2 when I started seeing bubbles.
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How To Make A Soy Sauce Substitute
When I say easy, I mean it!
First, combine all of the ingredients in a small saucepan and bring them to a boil.
Next, lower the boil to medium heat and let the mixture simmer until it is reduced by half. Keep stirring it periodically.
Once themixture has reduced, remove it from the heat and let it cool on the counter. This takes about 15 minutes.
Once it has cooled, transfer it to a small mason jar for storage.
Keep it refrigerated and give it a good shake before using.
Does Soy Sauce Have A Lot Of Salt In It
A good source of sodium. Only one tablespoon of soy sauce has approximately forty percent of the daily salt limit of 2,300 milligrams, which is advised for healthy adults. The human body cannot operate properly without salt since it is a vital nutrient. However, consuming it in excess can raise blood pressure, which can then lead to cardiovascular disease and stroke.
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