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Posted by on May 14, 2010 in Korean Food | 3 comments

Fukuoka Soy Sauce Brewing Company develops salt-free soy sauce

Fukuoka Soy Sauce Brewing Company develops salt-free soy sauce

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Photo by Paul Preacher, courtesy of

Scientists at Japan’s Fukuoka Soy Sauce Brewing Company released a report about their efforts to create a salt-free soy sauce and its positive results in reducing high blood pressure in hypertensive rats.

The salt-free soy sauce is made by fermenting soybeans with Aspergillus oryzae, which is a fungus commonly used to make miso, sake and sochu.

The fungus is called 누룩균 in Korean and is commonly used to make doenjang, gungjang and some varieties of soju as well.

Fukuoka holds the Japanese Patent 2964370 for this salt-free soy sauce recipe. 

For more information, go to Enzymes show the way to healthy salt-free soy sauce


  1. That's great news, it's always good when people find a way to make deliciousness healthier.

  2. The question is, will it taste the same or better?

  3. I never use salt as I believe it can cause cancer and ruins our immune system and health. It also causes wrinkles, learning and mood disorders stress and panic. It is a toxic and deadly substance and we use it mainly out of habit. As a vegan I am waiting patiently for a salt free soy sauce as tofu is heavenly with it. Thanks for the info.

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