The same process is used to make both Kikkoman Soy Sauce and Kikkoman Less Sodium Soy Sauce. But about 40% of the salt is taken out after the fermentation process is done. Even though Less Sodium Soy Sauce has less sodium, it still has the same taste and quality because it is aged before the salt is taken out. But if you want to keep the full umami flavor, use it at the end of cooking in braising sauces, soups and stews, vegetables, or stir-fries.
Water, wheat, soybeans, salt, lactic acid, sodium benzoate; less than 1/10 of 1% as a preservative
Product of USA