It is impossible to make most East Asian dishes without soy sauce. Soy sauce pops up in everything savory - meats, vegetable dishes, appetizers, entrees, sides, you name it. However, this dark, pungent liquid offers its unique salty flavor at a price - 36% of the daily recommendations for sodium in each tablespoon. The brand Kikkoman is practically synonymous with soy sauce, and while I love it, you know we called it DietTrash because of all that sodium. But since I noticed Kikkoman Less Sodium Soy Sauce, I decided to see if Kikkoman would find it's way back in my household on a regular basis.
I decided to try the soy sauce two ways - one time by dipping a plain chunk of firm tofu into it to try it on its own, and once in fried rice, to see how the sauce would stand up to other flavors in a dish. On its own, it's pretty good; salty, with a moderate soy taste, though a definite wheatiness to it that some - such as myself - may not welcome. In the fried rice, the wheat flavor became muted. Sadly though, it brought down the other flavors with it. I was rather disappointed with the results - although I used 1 1/2 tablespoons of sauce per serving, my fried rice tasted as if needed at least double that.