As already mentioned in the table above, different soy sauce varieties and brands will have a direct impact on your enjoyment of sushi. Shutterstock. Changing the soy sauce’s composition. 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. A tablespoon of the liquid contains 902 milligrams of sodium (via Healthline). 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. If you think about it, hardly any salt is used in making the actual sushi dishes themselves. When you throw in the strong, pungent, and spicy flavor of wasabi, and the taste is multiplied. The saltiness that comes with the soy sauce is just a byproduct of the fermentation process where soybeans are actually treated with salt. Moreover, the process of creating this condiment results in 300 compounds associated with various health concerns. A tablespoon of the liquid contains 902 milligrams of sodium (via Healthline). But you aren't sure which is which. You can start by adding some water to the soy sauce and mixing it thoroughly. Diners with celiac disease will especially appreciate this alternative, particularly when dining in sushi restaurants. Excess soy consumption can also negatively impact a man's sperm count, and obstruct mineral absorption. 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. One of the the biggest drawbacks of consuming soy sauce on a frequent basis is the sodium content. A tablespoon of the liquid contains 902 milligrams of sodium (via Healthline). However, if all you are looking for is that salty fix without resorting to using salt, they will have to do. Then again, in order to get a better handle on the saltiness of soy sauce, it helps to understand the various types of soy sauce there is. The level of saltiness will matter here, as well, since it can make the wasabi seem less or more prominent. This particular option is great for those who would like to avoid gluten in their sushi experience. Nothing in excess, everything in moderation. You don’t need a completely authentic experience, especially if you are just making the sushi at home, in the first place. Asian food connoisseurs are probably super-familiar with the dark brown liquid condiment known as soy sauce. According to the American Heart Association, too much sodium can lead to high blood pressure, and a host of other health problems ranging from kidney stones, to heart failure, and stroke. If the particular brand that you get is still too salty, you can then go with another one. After the fermentation process, soy sauce is pasteurized, and then bottled. By dipping them into the soy sauce, you can add that extra salty flavor that just hits your taste buds before the rest of the ingredients. 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. In fact, suicide by soy sauce is not unknown in Asia. According to Doctor NDTV, isoflavones in soy products can increase a woman's breast cancer risk, and interfere with her menstrual cycle. However, depending on the brewer and the intentions behind the sauce, it can be made more or less salty. Since soy sauce contains Goitrogens, the condiment can interfere with the thyroid when consumed in excess. Apps that sushi lovers use to help them order like a pro is now compiled here for your convenience. 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. 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. This method is known as acid hydrolysis, and it can produce soy sauce in a few days instead of many months . Bottom line: Have your soy sauce, but stick to the Greek philosophy. You can also do this with rice wine, lemon juice, sesame oil, and vinegar. In my 2-min. Five to ten servings per day increased IGF-1 levels, but two to three servings did not. The 12 Best Apps to Help You Order Sushi Like A Pro. Soy sauce becomes salty due to the fermentation process where they take soybeans and then have them broken down. Not only do they often offer less saltiness, but they also provide more interesting flavors. 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. Among them are Worcestershire sauce, liquid seasoning, diluted oyster sauce, and tamari. This leaves you with brewed soy sauce, low sodium soy sauce, mixed soy sauce, and spiced soy sauce. Naturally, this means that it is also the most popular type of soy sauce for sushi. 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. This then brings the experience of eating sushi to a level that it just won’t achieve without soy sauce. Chemical production is a much faster and cheaper method of making soy sauce. A high concentration of saltiness, used only for cooking. For more adventurous diners, going with mixed soy sauce or the spiced variety is an option. Whether you are dipping a bite of a sushi roll into it, or dripping one of those plastic packets of soy sauce onto a spring or egg roll, you know its salty flavor adds quite the punch. Basically, it’s meant to enhance the natural flavors that are already in the sushi. Finally, there is tamari, which is like soy sauce buy was not made using wheat. This will then allow you to purchase the kinds of soy sauce that would suit your dining tastes better. Yes, it is. 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. 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. 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. 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. These are usually the favored way of producing soy sauce by bigger brands that don’t really care for natural flavors. Unless you are a manic sushi purist, this solution should work. You have your vinegar rice, your fresh fish, your raw fruits and vegetables, and your caviar or sesame seeds. On the other hand, there is the process of fermenting soy sauce through the use of chemicals. 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 A 2011 report in the Journal of Forensic and Legal Medicine describes the case of a 55-year-old woman diagnosed with depression. Traditionally made soy sauce using old practices, great balance in flavor and aroma. In the case of Worcestershire sauce, you can place this in a bowl and add some salt for that sodium flavor. The main goal is to break down the soybeans through the fermentation so that it can achieve that dark-brown color, along with the right balance of flavor and aroma. 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? This is why the Japanese hardly ever use these types of soy sauce for anything other than cooking. As for the oyster sauce, try diluting it with salty water or just water, if you would like to have the low sodium option. So, is the difference between these two? 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. 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. 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. It contains ingredients such as salt, pepper, chili, onions, or cayenne pepper. Soy sauce is made from soy beans that have been fermented in a salty-brine water along with roasted grains (via Spruce Eats). There's a popular food around the corner again: the sushi bowl and poke bowl. Soy sauce basically compliments the taste of the rest of the sushi, especially those that only make use of fresh and raw ingredients. Whatever floats your boat. Liquid seasoning will not likely require you to do this since it already has that salty component, anyway. You can also try adding ingredients like diced tomatoes, scallions, onions, or garlic to your soy sauce. The healthiest soy sauce to buy is the traditionally brewed ones that are low in sodium. One of the the biggest drawbacks of consuming soy sauce on a frequent basis is the sodium content.