Low-Sodium Soy Sauce

• Use low-sodium soy sauce as a dipping sauce for sushi, dumplings, and spring rolls to impart a savory, umami flavor without excessive saltiness.
• Incorporate low-sodium soy sauce into marinades for meats, poultry, and tofu to tenderize and add depth of flavor, ensuring a reduced sodium content.
• Stir low-sodium soy sauce into stir-fries to season vegetables, noodles, and protein, creating a flavorful and balanced dish.
• Add low-sodium soy sauce to soups and broths to enhance the overall taste and complexity while controlling sodium levels.
• Drizzle low-sodium soy sauce over cooked rice or noodles as a finishing touch to provide a subtle salty and savory element.
• Blend low-sodium soy sauce with other ingredients like ginger, garlic, and sesame oil to create flavorful dressings for salads and slaws.

• Supports heart health by helping to maintain healthy blood pressure levels.
• Aids in reducing sodium intake, which is beneficial for overall well-being.
• Contains antioxidants that help combat free radicals in the body.
• May assist in managing fluid balance by reducing sodium-related water retention.
• Can contribute to a balanced diet when used as a flavor enhancer instead of high-sodium alternatives.

Low-sodium soy sauce should be stored in a cool, dark place, such as a pantry, before opening. After opening, it's best to refrigerate it to maintain its quality and prevent spoilage. Ensure the bottle is tightly sealed after each use. Refrigeration can help preserve the flavor and color of the soy sauce for an extended period, typically several months.