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Total Sources: 47
Verified Claims: 44
Scientific Sources: 17
Kikkoman Soy Sauce is a widely recognized Japanese-style soy sauce (shoyu) that has been produced for over 300 years [23]. It's known for its use in both cooking and as a condiment in over 100 countries [21], [24].
The Takanashi family, one of the founding families of Kikkoman, began brewing soy sauce in Noda, Japan [23].
The Mogi family, another key family, started making soy sauce [23].
The Mogi, Takanashi, and Horikiri families merged to form Noda Shoyu Co., Ltd [21].
Kikkoman opened its first overseas sales base in San Francisco, USA [21].
Noda Shoyu Co., Ltd. changed its name to Kikkoman Shoyu Co., Ltd [21].
Kikkoman built its first overseas production plant in the United States [21].
Kikkoman established itself in Europe, opening a Japanese restaurant in Düsseldorf, Germany [24].
Kikkoman Shoyu Co., Ltd. changed its name to Kikkoman Corporation [21].
Kikkoman opened its first European production facility in the Netherlands [24].
Kikkoman stopped conducting animal testing after a campaign by PETA [28].
Soy sauce consumption can promote digestion by enhancing gastric juice secretion [5].
Soy sauce exhibits antimicrobial activity against certain bacteria [5].
Components in soy sauce, such as nicotianamine, may have antihypertensive effects [5].
Flavor components like HEMF and HDMF in soy sauce possess antioxidant and anticarcinogenic properties [5].
High sodium content in soy sauce necessitates moderation, especially for individuals with high blood pressure [3].
Functional effects of Japanese style fermented soy sauce (shoyu) and its components
Soy sauce promotes digestion, possesses antimicrobial activity, contains an antihypertensive component (nicotianamine), and exhibits anticarcinogenic effects due to flavor components like HEMF and HDMF [5].
Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life
Reformulating soy sauce with lower sodium content is feasible without compromising safety or palatability. Salty and light soy sauces contain significantly higher sodium than sweet soy sauces [3].
Fatal acute hypernatremia resulting from a massive intake of seasoning soy sauce
Reports a case of fatal hypernatremia due to massive intake of seasoning soy sauce, highlighting the risks of excessive sodium consumption [12].
Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose–Response Meta-Analysis of Prospective Cohort Studies
Soy and soy isoflavones may favorably influence the risk of mortality from cancers and cardiovascular diseases [7].
Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies
High consumption of total soy products, tofu, and soymilk were associated with reduced total cancer risk [8].
Coconut Aminos
A soy-free alternative made from coconut sap, offering a similar umami flavor with lower sodium content [30], [31], [38].
Where to find: Available in most health food stores and online retailers [Source 30].
Liquid Aminos
Made from hydrolyzed soy protein, it provides a similar flavor profile to soy sauce but may not be suitable for those with soy allergies [32], [47].
Olive Brine, Balsamic Vinegar
Can be used as a substitute for soy sauce, adding salt and umami [19], [33].
When following a soy-free diet, be cautious of Asian cuisines, baked goods, canned soups, and processed meats, as they often contain soy [35], [37].
Always read food labels carefully and look for hidden soy ingredients such as hydrolyzed soy protein, textured vegetable protein (TVP), and lecithin [35], [36].
When dining out, inform your server about your soy allergy to avoid cross-contamination [36].