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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.
    楚留香笑道:你口气倒真不小。 小字出口,他已箭一般向阴姬冲了过去。他知道自己唯一能胜过对方之处,就是个快字。所以他尽量利用 这快字,只要他能抢得一刹那间的先机,他就或许还有战胜的希望。他出手实在快,快如急风,快如闪电。谁 知他刚一出手,阴姬的手掌一挥,就立刻有一股奇异的力量阻住了他的去路,这股力量如浪潮初起,澎湃不绝。楚 留香莫说根本无法抢得先机,根本就近不了她的身。

  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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