berry@zinfandel.UUCP (Berry Kercheval) (07/24/84)
Please don't think that if you substitute soy sauce for salt in cooking that you are cutting down on your sodium intake. One of the major components of soy sauce is good ol' NaCl. I agree many dishes are interesting with 'shoyu' rather than table salt. I still use a little soy since being told to cut down on sodium, but I've lost the salt shaker (really! last time a guest wanted salt we had to drag the big jar out of the cabinet!) Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900
andrew@inmet.UUCP (07/28/84)
Kikkoman makes a "low-sodium" soy sauce... not the easiest thing in the world to find (at least not around here), but it provides ample soy-sauce flavor with considerably less salt. Andrew W. Rogers ...{harpo|ihnp4|ima|esquire}!inmet!andrew