Gen’en shôyu (減塩醤油) is a Japanese soy sauce with a reduced salt content. It retains the fermented aromas and characteristic umami of shôyu while reducing the amount of salt compared with classic soy sauce.
It is particularly suitable for frequent use, both at the table and in cooking: with rice, tofu, vegetables and fish, or in soups and sauces. Its flavour remains distinctive enough to season a recipe gradually without having to add a large amount.
The reduction in salt varies between producers: check each product page to compare the values precisely. For the most versatile everyday flavour, browse our classic koikuchi soy sauces. You can also explore our complete selection of Japanese soy sauces.
