- Joined Jan 8, 2010
Double post (well, actually triple)
I sort of find that there's a little bit too much salt in quite a few soy sauce products. Not sure if it's intentionalIf it's made with soy beans, it's fair game. My limitations are on soybean oil (AKA vegetable oil) and edamame. You can use them, sure, but they don't count as the soybean product.
So tofu in all its variations, soy sauce, bean sauce, most oyster sauce, hoisin and an and on. Textured soy protein even.
Standard rules apply.