Is Kikkoman Teriyaki Marinade & Sauce low FODMAP?

Sometimes — a light spoonful as a finishing glaze can work, but the way most people actually use Kikkoman Teriyaki Marinade & Sauce pushes it into risky territory. The current US label lists soy sauce (water, soybeans, wheat, salt), sugar, wine, water, vinegar, salt, sodium benzoate, onion powder, natural flavors, succinic acid, and garlic powder. The brewed soy sauce base and plain sugar are not the problem; sucrose digests fine and the fermented base is low at condiment servings. The problem is onion powder and garlic powder — dehydrated alliums are concentrated fructan sources, and while they sit near the bottom of this label, teriyaki is a volume condiment. A quarter to half cup used as a marinade or stir-fry sauce multiplies those small percentages onto everything you cook. One more label check worth doing: some older bottles still in circulation list high fructose corn syrup instead of sugar, which adds an excess-fructose concern on top of the alliums. Brushed on thin at a tablespoon, it is a reasonable test; poured on, it is a gamble.

📏 One to two tablespoons brushed on as a glaze is the sensible ceiling. Half-cup marinades concentrate the onion and garlic powder onto whatever you soak. Check your bottle — older stock may list high fructose corn syrup instead of sugar.