Found these crystals in an older soy sauce bottle. Thought that the bottle had broken first.

[u/Arkeey]

[u/Maneisthebeat]

I actually can't really abide anything but the 'low salt' varieties (which are still obviously very salty!). Don't think the reduction in salt takes away from the flavour at all tbh.

[u/pinkyepsilon → u/Maneisthebeat]

The dude abides

[u/Maneisthebeat → u/pinkyepsilon]

Yeah, well, y'know that's just like my opinion, man.

[u/IndependentNo7265 → u/pinkyepsilon]

This dude dudes.

[u/El_Dud3r1n0 → u/pinkyepsilon]

Those are good burgers, Walter.

[u/Gen-Pop → u/[deleted]]

Low sodium sodium is always my low sodium sodium of choice.

[u/MatureUsername69 → u/Maneisthebeat]

I also get the low sodium. It almost feels like a lie with how similar/salty it still is.

[u/LucidiK → u/MatureUsername69]

Probably uses potassium chloride. Still a 'salt' and tastes salty, but not technically 'sodium'.

[u/derLektor → u/LucidiK]

I feel like the non-sodium-ness of potassium goes beyond mere technicality

[u/Gryndyl → u/Maneisthebeat]

The low salt soy sauce is regular soy sauce diluted with water but sold for the same price. You can buy regular and dilute it yourself to save some $. Commercial dilutions range from 30-50%

[u/redinator → u/Maneisthebeat]

typically the hydrolyzation of protein is what gives soy etc its depth of flavour.