On 11/22/2016 2:20 AM, dsi1 wrote:

>> I like that but need a shoyu alternative. One eater here needs low
>> sodium. I can't do the mirin alternative due to the other guest (grin).
>> I have some deep duck bone broth handy from the last duck. Defatted,
>> that may be the trick?
>>
>> Carol
>>
>> --
>
> A no-sodium shoyu would be a great thing. There's a lot of people that would buy such a product. I'm talkin' about all of Asia.

And then some!

> You might as well come up with no-sodium fish sauce as well. That would change everything.


Sadly that might require the use of potassium iodide which has a rather
bitter aftertaste.