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Posted by on Oct 11, 2010 in Korean Food | 2 comments

Look to the East for lower-sodium solutions

Look to the East for lower-sodium solutions

Food Navigator USA writer Nathan Gray published an article about how Asia is leading the effort in innovating salt substitutes.

Let’s look at the commercially options and how you can apply them to your favorite recipes.

Soy sauce

A study published in the Journal of Food Science found that adding soy sauce to foods can help increase the perception of saltiness in foods. Test it out in your favorite salad dressing, marinade and soup recipes by using soy sauce as a salt replacement.

Bonito stock (made from bonito flakes and seaweed)

Koreans make a similar version by boiling small anchovies or mackerels in water with seaweed. The seaweed’s natural monosodium glutamate (MSG) might be the key.

Bamboo salts

Koreans have been making bamboo salt for nearly a millennium. It’s a bit pricey because of the involved cooking process (video with Korean subtitles). Sea salt is roasted at high temperatures in bamboo casks capped with pure yellow mud. The salt is collected after the bamboo burns away, and the process is repeated eight to nine times. Then the salt is ground into a finer powder for consumption.

Rice vinegar and black rice vinegar

Some studies hint at the possibility that rice vinegar could increase our sensitivity to salt in our food. Therefore, the amount of salt desired in food would be reduced.


  1. I haven't been on here for quite some time and I love the new website you have. I'm also planning on changing my food blog title and moving to a different website. I'll keep my followers posted. Great job, and keep up the good work, Tamar!

  2. This is still in transition. Come back in about a month and it'll change again! 🙂

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