While he didn't put me on an "official low sodium diet," my doctor suggested I "watch my sodium intake." For the most part this isn't too hard for me, because I don't use much salt when I cook and don't buy much prepared foods.
Soy sauce is different. I am partial to Wan Ja Shan but my local Asian store doesn't carry their "Lite" version. Any one have any comments/suggestions on a good lower-sodium soy sauce?
Conversely, is there a way to make regular soy sauce less salty? [Didn't think so. : >) ]