For more adventurous diners, going with mixed soy sauce or the spiced variety is an option. The saltiness would then depend on the results. A high concentration of saltiness, used only for cooking. I'm making chow mien which calls for 8tbsp light soy sauce, 2tbsp dark soy sauce and 400g noodles with mixed veg.I feel that this is too much sod These are often the types of soy sauce that the Japanese like to use for their dipping. This is why the Japanese hardly ever use these types of soy sauce for anything other than cooking. Versatile, good for both cooking and sauces. Asian food connoisseurs are probably super-familiar with the dark brown liquid condiment known as soy sauce. When you throw in the strong, pungent, and spicy flavor of wasabi, and the taste is multiplied. This will then allow you to purchase the kinds of soy sauce that would suit your dining tastes better. This particular option is great for those who would like to avoid gluten in their sushi experience. The level of saltiness will matter here, as well, since it can make the wasabi seem less or more prominent. A tablespoon of the liquid contains 902 milligrams of sodium (via Healthline). Chemically processed soy sauce also often come with a decidedly artificial feel to the mouth for those who are more experienced when it comes to the condiment. After the fermentation process, soy sauce is pasteurized, and then bottled. Bottom line: Have your soy sauce, but stick to the Greek philosophy. If this still does not solve your dilemma, you can then turn to messing around with the components a bit. The same goes for soy sauce that was produced using a chemical process since the strong flavor and the unpleasant aftertaste is just not desirable for something that is delicately enjoyed like sushi. It contains ingredients such as salt, pepper, chili, onions, or cayenne pepper. When you eat too much soy sauce, this is what happens to your body. You can also do this with rice wine, lemon juice, sesame oil, and vinegar. Nothing in excess, everything in moderation. According to Doctor NDTV, isoflavones in soy products can increase a woman's breast cancer risk, and interfere with her menstrual cycle. Don't be confused: while sushi is always the biggest draw in high-end Japanese restaurants, there... link to Sushi Bowls Vs. Poke Balls: What's The Difference? Eating too much soy sauce can lead to health issues. Shutterstock. So, is the difference between these two? Finally, there is tamari, which is like soy sauce buy was not made using wheat. Aside from the fact that sushi is a Japanese dish is the Japanese have soy sauce as their default condiment of choice, pairing sushi with this salty liquid also has another purpose. Traditionally made soy sauce using old practices, great balance in flavor and aroma. While traditional soy sauce is low in calories and carbs (with less than 10 calories and 1 gram of carbs per tablespoon), it’s incredibly high in sodium. A diet that includes a regular regimen of soy sauce might seem tasty. Soy sauce basically compliments the taste of the rest of the sushi, especially those that only make use of fresh and raw ingredients. The 12 Best Apps to Help You Order Sushi Like A Pro. One of the the biggest drawbacks of consuming soy sauce on a frequent basis is the sodium content. The saltiness that comes with the soy sauce is just a byproduct of the fermentation process where soybeans are actually treated with salt. There are other ingredients that are usually added to the more traditional methods, which include mold, roasted wheat, some water that was mixed with salt, and preservatives. If the particular brand that you get is still too salty, you can then go with another one. This leaves you with brewed soy sauce, low sodium soy sauce, mixed soy sauce, and spiced soy sauce. These are usually the favored way of producing soy sauce by bigger brands that don’t really care for natural flavors. Soy sauce basically compliments the taste of the rest of the sushi, especially those that only make use of fresh and raw ingredients. One of the the biggest drawbacks of consuming soy sauce on a frequent basis is the sodium content. In my 2-min. Apps that sushi lovers use to help them order like a pro is now compiled here for your convenience. This results in a deep brown color, with the darkness or lightness depends on the process being used. As for the oyster sauce, try diluting it with salty water or just water, if you would like to have the low sodium option. On top of that, there is a natural umami flavor that comes with the soy sauce, especially those that were brewed using traditional Japanese methods. Not only will they help absorb some of the saltiness, but their own flavors can also dilute the concentration of sodium, as well. Not only do they often offer less saltiness, but they also provide more interesting flavors. Soy sauce is made from soy beans that have been fermented in a salty-brine water along with roasted grains (via Spruce Eats). While soy sauce is the favored partner to sushi, if you are out of soy sauce and have no recourse to getting one, you can turn to some workable alternatives, if you want. Unless you are a manic sushi purist, this solution should work. Diners with celiac disease will especially appreciate this alternative, particularly when dining in sushi restaurants. A tablespoon of the liquid contains 902 milligrams of sodium (via Healthline). Chemical production is a much faster and cheaper method of making soy sauce. At the end of the day, what’s important in eating sushi is that you are enjoying what you are tasting. In the case of Worcestershire sauce, you can place this in a bowl and add some salt for that sodium flavor. You don’t need a completely authentic experience, especially if you are just making the sushi at home, in the first place. This then brings the experience of eating sushi to a level that it just won’t achieve without soy sauce. This is also what is often used in many sushi restaurants, though, the very best sushi establishments have been known to brew their own soy sauce. A 2011 report in the Journal of Forensic and Legal Medicine describes the case of a 55-year-old woman diagnosed with depression. Changing the soy sauce’s composition. But you aren't sure which is which. Soy sauce's incredible taste and aroma also make it great for creating marinades and sauces, and seasoning all types of dishes from stir-fry, to steak, chicken, and seafood. Basically, it’s meant to enhance the natural flavors that are already in the sushi. The table below should help with that: Knowing what various types of soy sauce are out there will help you better with making your choice. You can start by adding some water to the soy sauce and mixing it thoroughly. Moreover, the process of creating this condiment results in 300 compounds associated with various health concerns. Among them are Worcestershire sauce, liquid seasoning, diluted oyster sauce, and tamari. So, assuming that you are at home and you are making sushi for yourself, the way to fix the saltiness problem can be done in several ways. Naturally, you will have to make some concessions as to the kind of experience that you are going to have when you use these alternatives. To put that in perspective, that's 38 percent of the daily recommended intake. There's a popular food around the corner again: the sushi bowl and poke bowl. But before you venture down this culinary path, you may want to consider that the myriad of elements in soy sauce that make it so delicious, may have a negative impact on your body and overall health if consumed too frequently. This method is known as acid hydrolysis, and it can produce soy sauce in a few days instead of many months . Yes, it is. If you think about it, hardly any salt is used in making the actual sushi dishes themselves. In this particular instance, you can rule out the regular soy sauce and high-sodium soy sauce because they can only make the experience less enjoyable. On the other hand, there is the process of fermenting soy sauce through the use of chemicals. Five to ten servings per day increased IGF-1 levels, but two to three servings did not. Eating too much soy sauce can lead to health issues One of the the biggest drawbacks of consuming soy sauce on a frequent basis is the sodium content. Whatever floats your boat. A tablespoon of the liquid contains 902 milligrams of sodium (via Healthline). One is to get soy sauce with low sodium since it is the mildest option, by far. video, How Much Soy Is Too Much, I run through all the studies to date that have measured the effects of varying levels of soy consumption on IGF-1 levels.