Preservative-free soy sauce

My daughter loves soy sauce. She dips everything in soy sauce. She even mixes mayonaise with soy sauce. Her favorite is butter rice with soy sauce. I do try to limit her consumption of soy sauce for obvious reason--salt. I figure if she loves soy sauce that much, I want her to have the best soy sauce. There are many different brand of soy sauce. A lot of them use sodium benzoate as preservative to prevent mold and fungus growth. But there are some alternatives that do not use sodium benzoate. Here are some of them:

Yamasa brand
Not all Yamasa brand soy sauce are created equal. Some of their soy sauce product lines contain sodium benzoate and some don't. The ones that do not contain sodium benzoate use alcohol as an alternative additives to preserve freshness.

Kimlan brand

Kimlan soy sauce is made in Taiwan. Both the light and dark soy sauce are preservative free










Amano brand soy sauce/ tamari
The regular Amano soy sauce (burgundy label) contains sodium benzoate, but the wheat-free tamari (green label) and the organic tamari (black label) do not. Here again, alcohol is used as an additive to keep freshness.

 

San-J brand soy sauce and tamari
All of San-J soy/tamari product lines are sodium benzoate free.

Kikoman brand
Kikkoman is a popular brand in North America. The company produced both preservative-free and sodium benzoate containing soy sauce. Just read the label when you buy them.




Again, my issue is not with the food manufacturers using sodium benzoate. It's just that when there are preservative-free options, wouldn't you rather choose those over the ones with preservative?