A blog reader called Tom emailed me recently to say that he was enjoying cooking from my books, but:
I am trying to figure out whether there is any way to reduce sodium in these recipes, though. Like many Americans, I have high blood pressure and am trying to manage it through diet modification. That means really watching salt intake. I see that my soy sauce has nearly 1600 mg of sodium per tablespoon. It tastes fantastic, but wow! That's a huge number. And that's hardly the only source of sodium in Sichuan and Hunan cuisine. Continue reading...
