Soy sauce made from soy and wheat (shoyu), low sodium
Whole food · Legumes and Legume Products
Photo: Wikipedia
Low-sodium shoyu is a Japanese-style soy sauce brewed from fermented soybeans and roasted wheat, offering a milder, less salty umami depth than its traditional counterpart. Its thin, dark liquid consistency is perfect for adding complex savory notes without overwhelming a dish. Despite its reduced sodium, it remains a surprisingly good source of plant-based protein.
💚 Why it's loved
People love it for delivering the essential, savory depth of Japanese cuisine in a more heart-friendly format. Its versatility makes it a staple for marinades, dressings, and finishing drizzles, allowing cooks to control salt without sacrificing flavor.
⚠️ Watch-outs & how to enjoy it better
Even with reduced sodium, it can still contribute significantly to daily salt intake, which is a concern for those with hypertension. It is also a common allergen (contains soy and wheat). To mitigate, use precise measuring spoons for portion control and pair it with potassium-rich foods like leafy greens or bananas to help balance sodium levels.
Key benefits
- Significantly lower in sodium than regular soy sauce
- Provides a complete plant-based protein source
- Rich in umami flavor to enhance other ingredients
- Contains antioxidants from the fermentation process
- A versatile, low-fat seasoning option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The brewing process for authentic shoyu can take over a year, during which the mixture ferments in cedar barrels, developing its complex flavor profile.
Full nutrition (scales with serving)
| Water | 75.1 g |
| Energy | 57.0 kcal |
| Energy | 237 kj |
| Protein | 9.1 g |
| Total lipid (fat) | 0.30 g |
| Ash | 9.9 g |
| Carbohydrate, by difference | 5.6 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 0.50 g |
| Sucrose | 0.00 g |
| Glucose | 0.30 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.20 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 69.0 mg |
| Phosphorus, P | 166 mg |
| Potassium, K | 352 mg |
| Sodium, Na | 3598 mg |
| Zinc, Zn | 0.79 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 1.0 mg |
| Selenium, Se | 0.50 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.24 mg |
| Niacin | 1.1 mg |
| Pantothenic acid | 0.42 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 44.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 44.0 ug |
| Folate, DFE | 44.0 ug |
| Choline, total | 30.8 mg |
| Betaine | 38.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.41 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.05 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.16 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 0.04 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.03 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.04 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.04 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.14 g |
| PUFA 18:2 | 0.12 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.00 g |
| Threonine | 0.38 g |
| Isoleucine | 0.41 g |
| Leucine | 0.59 g |
| Lysine | 0.34 g |
| Methionine | 0.09 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.34 g |
| Tyrosine | 0.09 g |
| Valine | 0.43 g |
| Arginine | 0.49 g |
| Histidine | 0.17 g |
| Alanine | 0.65 g |
| Aspartic acid | 0.46 g |
| Glutamic acid | 1.7 g |
| Glycine | 0.33 g |
| Proline | 0.60 g |
| Serine | 0.48 g |
| Hydroxyproline | 0.00 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How does the taste differ from regular soy sauce?
Low-sodium shoyu has a noticeably milder saltiness, allowing the deeper, slightly sweet, and fermented notes of the soy and wheat to come forward more prominently.
Can I use it as a 1:1 substitute for regular soy sauce?
Yes, but be aware that dishes may taste less salty. You might need to adjust by adding a pinch of salt or increasing other savory ingredients like miso or fish sauce to balance the flavor.
Is it gluten-free?
No, traditional shoyu is brewed with wheat, making it unsuitable for those with celiac disease or gluten intolerance. For a gluten-free alternative, look for tamari, which is typically made with little to no wheat.