Soy sauce made from soy and wheat (shoyu), low sodium

Low-sodium shoyu is brewed the same way as regular shoyu, from soybeans and wheat, but processed afterward to reduce its salt content while keeping the familiar savory-sweet flavor. It fills the same roles as standard shoyu: a dipping sauce for sushi and dumplings, a seasoning stirred into stir-fries and simmered dishes, or a base for marinades, though some cooks add a touch more of it to compensate for the milder saltiness compared to regular soy sauce. It's a straightforward swap in any recipe that calls for standard soy sauce, since the flavor profile is close enough that most dishes don't need adjusting beyond the amount used.

A tablespoon (14 g) has 57 calories, and per 100 g it delivers 18% DV protein and 16% DV magnesium. At 3600 mg sodium per 100 g, it runs noticeably lower than regular shoyu's typical 5000-plus mg, making it a way to keep the flavor of soy sauce in a dish while pouring it a bit more generously into soups, marinades, or a bowl of rice. Store it the same way as regular soy sauce, sealed in the pantry before opening and refrigerated afterward, and give the bottle a shake before pouring since some settling can occur over time.