I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
It is still early in the New Year and many people are still focused on making healthier choices or sticking to resolutions or goals. Often times people are looking to reduce their sodium intake to improve health outcomes. One of the best ways to reduce sodium is to find a substitute that improves the taste. By using 1/2 tsp. Kikkoman Soy Sauce in place of 1/2 tsp. table salt, the sodium content of the recipe is cut by 1000 mg. The unique unami taste of soy sauce packs so much flavor you won’t be missing the salt. Kikkoman offers a variety of less sodium products: Less Sodium Soy Sauce, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Less Sodium Teriyaki Marinade & Sauce, and 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce.
I used Kikkoman Traditionally Brewed Soy Sauce and it was the perfect salt substitute for my creamy sauce. When you hear soy sauce most people immediately think of Asian so I wanted to create a recipe with a more interesting flavor profile. I decided to create a creamy sauce that I used to make all the time in grad school- a tahini soy sauce mixture- that goes great on everything. Tahini creates a creamy sauce when thinned with water, and the soy added a kick more of flavor. (FYI Tahini is sesame seed paste).
How do you like to use soy sauce? Have you tried using it outside of the traditional Asian recipes?? Do you like tahini?
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