— Scott Colcord

So I don't cook with salt. Um, and remember that salt is an acquired taste. And if you're trying to unwind that flavor, you've gotta give yourself, they say 21 days. Um, you could use a low sodium tamari, a low sodium soy sauce. You could use Bragg's aminos, uh, to get that flavoring. When I do, let's, let's say that I'm making, um, uh, a tofu dish, I will add the, uh, salt source, which comes in the source of soy at the end, so that the heat has calmed down a little bit and it kind of layers the flavors, the natural flavors that are in the pan. So I hope that that helps. I also like using lemon at the end. I find that lemon is a great way to layer flavors so that we move away from, uh, the saltiness of dishes that we are accustomed to.