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Kikkoman Wasabi sauce for sandwiches and dipping Imp
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Kikkoman Wasabi sauce for sandwiches and dipping Imp

9.25 oz/262 g

Poor out of 100 Medium confidence
  • Dye with an EU warning label
  • Contains synthetic dyes
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
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Why it scores 20

Kikkoman Wasabi sauce for sandwiches and dipping Imp scores 20 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better marinades and cooking sauces

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Wasabi sauce for sandwiches and dipping Imp

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Yellow 5
    Regulatory In the EU and UK, foods with this color must state that it "may have an adverse effect on activity and attention in children". [5][6][7][8][9][10]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring, industrial sugar or starch hydrolysate, sequestrant and thickener, stabilizer or gelling agent. [11]
subtotal−24

Nutrition per 100 g

  • Salt 1.8 g / 100 g
    Strong High in salt. [12]
  • Energy 200 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−6
TOTAL 20Poor

100 − 80 = 20

Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4][5][6][7][8][9][10]

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [13]

GTIN 00041390007002 · 2026-03-14

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat20 g
Saturated fat0 g
Trans fat0 g
Carbohydrates20 g
Sugars0 g
Protein0 g
Salt1.8 g

Serving: 1 tsp (5 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Water, soybean oil, root blend (horseradish and wasabi), distilled vinegar, high fructose corn syrup, corn starch, sugar, salt, egg yolks, mustard flour, lemon juice concentrate, artificial flavoring, xanthan gum, edta-calcium disodium (to protect flavor and color), natural wasabi flavor, yellow 5, blue 1.

Allergens and diets

Contains: Soy, Egg, Mustard

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest sauces in the US

More from Kikkoman

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

  5. Regulation (EC) No 1333/2008 of 16 December 2008 on food additives

    European Union (Official Journal) · Dec 16, 2008 · Law

    “may have an adverse effect on activity and attention in children.”

    eur-lex.europa.eu

  6. Regulation (EC) No 1333/2008 (as it applies in the UK), Annex V: food colours requiring additional labelling

    legislation.gov.uk (The National Archives) · Law

    “may have an adverse effect on activity and attention in children.”

    legislation.gov.uk

  7. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  8. Tracking Food Industry Pledges to Remove Petroleum Based Food Dyes

    U.S. Food and Drug Administration · Regulator

    “FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1, and FD&C Blue No. 2—by the end of 2027.”

    fda.gov

  9. California AB 2316 (2024), Pupil nutrition: substances: prohibition

    California Legislative Information · Sep 28, 2024 · Law

    “beginning December 31, 2027, would prohibit a school district, county superintendent of schools, or charter school”

    leginfo.legislature.ca.gov

  10. 21 CFR 74.705 FD&C Yellow No. 5

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 29, 2016 · Law

    “shall specifically declare the presence of FD&C Yellow No. 5 by listing the color additive as FD&C Yellow No. 5 among the list of ingredients.”

    ecfr.gov

  11. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  12. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  13. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  14. HHS, FDA to Phase Out Petroleum-Based Synthetic Dyes in Nation’s Food Supply (press release)

    U.S. Food and Drug Administration · Apr 22, 2025 · Regulator

    “Initiating the process to revoke authorization for two synthetic food colorings—Citrus Red No. 2 and Orange B—within the coming months.”

    fda.gov

  15. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  16. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  17. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  18. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  19. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org