Is Shusi & Sashimi Soy Sauce Halal?

The Ingredient Breakdown

When evaluating a condiment for Halal compliance, the primary concern is usually the fermentation process or the addition of flavor enhancers. For Shusi & Sashimi Soy Sauce, the ingredient list is surprisingly straightforward and free of red flags. The base ingredients—Water, Soybeans, and Wheat—are naturally plant-based and permissible.

The preservation and flavor profile relies on common food science additives. Sodium Benzoate is a synthetic preservative, not an animal-derived one, making it Halal compliant. Similarly, Disodium Inosinate and Disodium Guanylate are flavor enhancers often derived from yeast or fish, but in the context of mass-market soy sauce, they are typically produced via microbial fermentation, which is permissible. There is no mention of alcohol (ethanol) in the ingredients, which is the most common non-Halal culprit in soy sauces.

Even the acidity regulator, Lactic Acid, is generally produced through the bacterial fermentation of sugar sources like corn starch, making it safe. Based on this breakdown, there are no flags found in the formulation.

Nutritional Value

From a nutritional standpoint, Shusi & Sashimi Soy Sauce is designed to be a low-calorie flavoring agent rather than a primary source of sustenance. A standard serving contains a negligible amount of calories, which makes it an excellent tool for weight management. It adds significant savory depth (umami) to fish and salads without contributing heavy fats or carbohydrates.

The sodium content is the primary nutritional consideration here. Like all soy sauces, it is high in salt (sodium), which is used as a natural preservative and flavor carrier. While it fits into a balanced diet, individuals monitoring their blood pressure should use it in moderation. The presence of Salty Sugar War (likely a translation for a sweetener or salt blend) suggests a balanced taste profile, but the sugar content remains very low per serving.