Kikkoman Soy Sauce — BULLSHIT

Munch or Dump rates Kikkoman Soy Sauce by Kikkoman BULLSHIT — score 0/90.

Kikkoman built its whole brand on "naturally brewed, no preservatives, no artificial additives" — but this bottle lists sodium benzoate, a synthetic chemical preservative. The core is a genuine fermented sauce, but the label's headline promise is contradicted by what's actually inside.

Why this verdict

• Marketed as "no preservatives / no artificial additives" but contains sodium benzoate, a synthetic preservative
• Sodium benzoate is added specifically to extend shelf life — the exact thing the label says isn't needed
• Extremely high in sodium, so it's a use-sparingly condiment no matter how it's brewed
• Added lactic acid signals shelf-stabilization, not a purely traditional brew

Ingredients (7)

• Water (safe) — Bulking agent that keeps this a low-fat spread; inert.
• soybeans (safe) — The fermented protein source that gives soy sauce its savory umami depth.
• wheat (safe) — Fermented for flavor and aroma; contains gluten.
• Salt (moderate) — Adds sodium; fine in moderation but the main reason to watch portion size.
• Lactic Acid (safe) — Naturally produced by the sourdough culture; gives the sour tang, not a synthetic add-in here.
• sodium benzoate (moderate) — Synthetic preservative; can form trace benzene when combined with certain acids, and it's a processing marker.
• Brewing starter (Aspergillus sojae) (safe) — The koji mold culture that drives fermentation — a genuine traditional element.

Healthier alternatives

• Kikkoman Naturally Brewed Less Salt Soy Sauce
• Lee Kum Kee Premium Soy Sauce