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Thread: Is there any point to "low sodium soy sauce"?

  1. #1
    Senior Member PJ's Avatar
    Join Date
    Jan 2002

    Default Is there any point to "low sodium soy sauce"?

    If you want less sodium, couldn't you just use less normal soy sauce and achieve the same result?

    For example, if low sodium soy sauce contains 30% less sodium than normal soy sauce, couldn't you just use 30% less normal soy sauce and get the same result? Perhaps by diluting it with water to achieve similar taste.
    忽见柳荫下两个小孩子在哀哀痛哭,瞧模样正是武敦儒、武修文兄弟。郭芙大声叫道:「喂,你们在干甚麽?」武 修文回头见是郭芙,哭道:「我们在哭,你不见麽?」

  2. #2
    Senior Member hkopinions's Avatar
    Join Date
    Aug 2002


    maybe. But I have found that low sodium soy sauce is sweeter than normal soy sauce. Also the color of the food is not as rich so my meats turn out a little lighter

    "Happy posting."

  3. #3
    Senior Member
    Join Date
    Aug 2007


    I use low sodium soy sauce so that I can use more of it, for instance, to make my pad see ew brown without making it taste salty.

  4. #4
    Senior Member
    Join Date
    Mar 2003


    There's more thing to add than water. Also, how much water should you add to get right taste? I always ask for soy sauce with low sodium when eating at a Japanese restaurant.

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