Most low-sodium soy sauces lack flavor or complexity, but this premium product from Marukin packs a ton of rich umami flavor with half the salt. Established in 1907, Marukin is one of only 1% of Japanese soy sauce producers that maintain traditional production methods from the past century. Their low-sodium sauce is made from the same ingredients as regular soy sauce and is fermented in cedar barrels over a hundred years old; the natural bacteria and yeast that live on the barrels and in the air slowly ferment the soybeans into this naturally sweet, malty and complex sauce. It's the perfect substitute for regular soy sauce for anyone who is looking to reduce their sodium intake without sacrificing flavor. Add this reduced sodium soy sauce to any number of dishes, marinades and sauces.

​ [/description-break] Ingredients [/title]Ingredients: Water, Soybean, Wheat, Salt, Alcohol (to retain freshness)[/accordion] Specifications [/title]​Net Weight: 16.66 fl oz
Place of Origin: Japan[/accordions-break]Marukin's natural soy brewery has been designated as a Tangible Cultural Property of Japan. [/banner_heading]The Shodo Island brewery, one of Japan's largest natural breweries, includes a natural fermentation cellar dating back to the early 1900s. The soy sauce is fermented in century-old wooden barrels through a balanced combination of resident bacteria and ambient yeasts that live naturally throughout the brewery. Black bacteria that are optimum for soy sauce immediately dies off when soy sauce brewing is halted, so black walls at soy sauce manufacturers are regarded as proof of prosperous business.[/banner-text-break]You can use this anywhere you might use any soy sauce. Certainly it’s good for dipping for dumplings, sushi or dim sum. However, it’s also great in fried rice dishes, noodles and stir-fries. It can also boost the flavor of non-Asian style dishes. Stir a little into soups, sauces or even turkey gravy to give an umami boost and provide depth and savoriness.[/how-to-use-break] ​KITCHEN NOTES