Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full umami flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables, or stir-frys.
Water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate.
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