Product Description Kikkoman has acknowledged our growing enthusiasm for a healthy dietary balance by launching a less salt version of its famed naturally brewed soy sauce. The new recipe uses a special fermentation process which keeps all the unique flavor and aroma of kikkoman's original soy sauce but has 43 percent less salt. Like the original, there are no artificial colorings or flavoring. From the Manufacturer Kikkoman Less Sodium Soy Sauce Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys. Ingredients Water, Wheat, Soyabeans, Salt, Lactic Acid, Sodium Benzoate - Less than 1/10 of 1% as a preservative. Recipes Your New Go-To Breakfast: Mushroom Omelet With Soy Sauce Ingredients 4 large eggs 1/4 cup water 1/2 teaspoon Kikkoman Soy Sauce 1 tablespoon butter or margarine, divided 1 cup sliced white or brown mushrooms chopped parsley for garnish Procedure Whisk together eggs, water and soy sauce. In an 8-inch nonstick skillet over medium- high heat, melt 1 teaspoon of the butter. Add mushrooms and sautŽ until soft and browned. Remove mushrooms and wipe skillet dry with a paper towel. In the same skillet, melt remaining 2 teaspoons butter over medium-high heat. When butter starts to foam, pour eggs into center of pan and stir with a rubber spatula. When eggs begin to set, pull in from sides of the pan with the spatula, tilting the pan so that unset eggs flow underneath. When eggs are mostly set, shake pan to loosen omelet and spoon mushrooms on top. Fold omelet in half and slide or flip onto plate. Garnish with chopped parsley. Serve immediately. Serves 2. Castilian Herb-Grilled Chicken Ingredients 1/3 cup Kikkoman Less Sodium Soy sauce 2 tablespoons olive oil 3 cloves garlic, pressed 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon black pepper 1 tablespoon lemon juice 6 boneless, skinless chicken breasts Procedure In a large plastic bag, combine soy sauce, 2 tablespoons water, olive oil, garlic, oregano, cumin, black pepper, and lemon juice. Add chicken breasts, press air out of the bag; close securely. Gently turn over the bag to coat the chicken. Refrigerate at least 1 hour or overnight. Remove chicken and grill until done or no longer pink in the center. Pineapple Orange Chicken Ingredients 1 can (20 oz.) Dole Pineapple Chunks, drained, juice reserved 2 cups Minute Brown Rice, uncooked 1 lb. chicken breast, cut into 1/2-inch pieces 2 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 cup red bell pepper, chopped 1 cup sugar snap peas 2/3 cup Kikkoman Sweet and Sour Sauce 1/4 cup Kikkoman Reduced Sodium Soy Sauce 1 large orange, zested and juiced or 1/2 cup fresh orange juice 1/2 teaspoon crushed red chilies, optional 1/4 cup toasted chopped cashews Sliced green onions, optional Procedure Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chilies, if desired to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.