Reduced Sodium Tamari Soy Sauce

Reduced sodium tamari is a type of soy sauce made with a lower salt content. It is brewed from soybeans, water, and salt, similar to traditional soy sauce, but often uses a higher proportion of soybeans to wheat, or no wheat at all. This results in a darker color and richer, less salty flavor.

Manufacturers add reduced sodium tamari to provide a savory, umami flavor while lowering the overall sodium content of a food product. It is commonly used in marinades, sauces, dressings, stir-fries, and as a seasoning for various dishes, particularly in vegetarian and vegan products.

Reduced sodium tamari is generally recognized as safe (GRAS) by the FDA for use in food. While it contains less sodium than regular soy sauce, excessive sodium intake from all sources can contribute to high blood pressure. International bodies like JECFA have evaluated soy sauce and its components. Evidence on the health effects of moderate soy sauce consumption is mixed, with some studies suggesting potential benefits from fermented soy products and others highlighting sodium concerns.