TOKYO -- As consumer preferences develop toward healthier, functional foods, Japanese soy sauce makers are keen to come up with products to meet this demand. The traditional condiment is essential for Japanese food, from delicate restaurant cuisine to everyday dishes, but consumption in its home market is on the wane, hit by the declining population and rising number of solo households.
In addition, health conscious people are increasingly aware of the high salt content in the condiment, which can raise blood pressure. As a result, despite the cooling market, low-salt and other functional soy sauce products are selling well.
