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Japanese Style Dark Soy Sauce

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Japanese Style Dark Soy Sauce healthy?

Japanese Style Dark Soy Sauce scores 80/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This soy sauce is a processed food with a simple ingredient list consisting of water, soybeans, wheat, and salt.

How processed is Japanese Style Dark Soy Sauce?

Japanese Style Dark Soy Sauce is NOVA Group 3: Processed Foods.

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Japanese Style Dark Soy Sauce

M&S Food
Bioengineered
80 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Marks and Spencer Group p.l.c.
Category Condiments
Summary

This soy sauce is a processed food with a simple ingredient list consisting of water, soybeans, wheat, and salt. It avoids harmful additives and artificial ingredients, which is a positive aspect. However, its high sodium content and processing level prevent it from achieving a top-tier health score.

Key ingredients 4

Water
Neutral

Water is a neutral ingredient that acts as a solvent and carrier in food products. It does not contribute any significant nutritional value or health risks. Its presence is essential for the consistency and texture of the sauce.

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Soybeans
Neutral

Soybeans are a source of protein and other nutrients but can be allergenic for some individuals. In soy sauce, they are fermented, which can enhance digestibility and flavor. The fermentation process may also produce beneficial compounds, though the high sodium content of soy sauce can offset these benefits.

Risks

Soybeans can be allergenic and may cause reactions in sensitive individuals.

Benefits

Fermentation of soybeans can enhance digestibility and produce beneficial compounds.

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Wheat
Neutral

Wheat is used in soy sauce fermentation, contributing to flavor and texture. It contains gluten, which can be problematic for those with celiac disease or gluten sensitivity. The fermentation process reduces some antinutrients, but the presence of gluten remains a concern for sensitive individuals.

Risks

Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten sensitivity.

Benefits

Fermentation may reduce some antinutrients and enhance flavor.

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Salt
Neutral

Salt is a key ingredient in soy sauce, providing flavor and acting as a preservative. While necessary for the product's taste, excessive sodium intake can lead to health issues such as hypertension. The salt used in soy sauce is typically refined, lacking trace minerals found in unrefined salts.

Risks

High sodium content may contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Provides essential flavor and acts as a preservative in the product.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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