Soy sauce was invented over 3,000 years ago to be a way to stretch or maximize the use of salt, which was an expensive but critical trading commodity.
Traditionally brewed soy sauce has actually 900 milligrams of sodium per serving (which is only one tablespoon) - the equivalent of 38% of your daily suggested intake of sodium? Also, do we really use only one tablespoon each time?
I know what you're thinking: "but there is low sodium soy sauce!" Even that, however, typically has 500 - 600 mg of sodium! Most soy sauce manufacturers take away key components (salt or wheat) to become reduced sodium or gluten-free.
With WUJU, we don't take away
From the start, WUJU Soy Sauce has re-imagined what it means to be a soy sauce. It is non-GMO, while being 50% less milligrams of sodium (than traditionally brewed), 20% less than reduced sodium, and gluten-free. The flavor tastes like the popular restaurant dumpling sauce or the citrusy ponzu sauce.
But don't get us wrong, we do love regular soy sauce and believe it is an important part of cooking or treated as a salt. We love Asian sauces and the idea of expanding on Asian flavors. Innovating to create a craft, more table condiment style soy sauce seemed like the right place to start.