Everyone knows soy sauce is salty. It’s like the Asian-cuisine equivalent to a shaker of table salt. People use it liberally to add verve to all kinds of dishes, from stir-frys and noodle soups—to meats and vegetables. Just a little transforms bland white rice into something of a meal. And when it comes to recipes, it often serves as the base for sauces and marinades.

Despite its popularity, soy sauce’s saltiness (say that ten times fast!) also means high sodium—something more and more people are choosing to avoid. With 530mg of sodium per 1 Tbsp. serving, TJ's Soy Sauce with Reduced Sodium contains about 50% less sodium than leading soy sauce brands. Lower sodium aside, our Soy Sauce is made with the traditional Honjozo method, which uses a 6 month to 2 year natural brewing and fermentation approach. This means TJ's Reduced Sodium Soy Sauce tastes authentic and is ideal for all your soy sauce needs. We’re pretty sure you won’t even notice the missing sodium!