Ever since my last year's campaign to seriously cut down on my sugar intake, I have become super sensitive to the sugar that I find ubiquitous in our prepared foods, whther they be crackers, caesar dressing, marinara or potato pancakes. If some American co. made your food item, 99% chance it has sugar in it,somehow and somewhere. It really is ridiculous.
So what's my new trick? Well, it certainly is not full-proof; it doesn't work with every flavor; but I have been adding Green Tea powder, Matcha, to many things: an instant sugared ginger 'tea' i drink alot; canned rambutan and lychee syrup; cake batters and cookie doughs (all desserts really); a Cosmopolitan, and plain tart frozen yoghurt. Once i found out that a good quality matcha was not bitter and unpleasant, i started experimenting. Now I keep a slurry of it (matcha dissolved in a little water, to get rid of the lumps)in a small container - to add as needed.You can see that I have used it in sweet foods, but I haven't tried it w/ any savories. Have you tried using it as a sweetness-reducer?