I was recently having lunch with a couple friends and their 7-year-old and we ordered a giant soft pretzel with beer cheese. As we mindlessly broke off pieces of the pretzel during our chatter, I noticed how the small human was silently eating her pretzel piece—salt first—and I saw a bit of myself in her. I have a vivid memory of being in middle school at a friend’s house and eating seasoned salt straight off of a plate. Eating salt so voraciously isn’t wrong, per se, but sadly, the love affair can’t last forever.
While my love for sodium chloride crystals has hardly faded, I am of an age where I need to chill on my salt intake as I am interested in longevity. Am I perfect? Hardly. I still love deli meats and the occasional fast food, but I am improving. It’s a work in progress. To reduce my salt intake, I’m using MSG and soy sauce to help me on my journey.
Salt isn’t everything
To other salt fans, this is blasphemy, but truly there are four other flavors we should give equal attention to: bitter, sour, umami, and sweet. If you find yourself constantly reaching for the salt cellar when you’re cooking because “something” is missing, it might be one of those other flavors.
After you’ve added that first measurement of salt, try to tap into striking a balance with those other flavors. Squeeze in some fresh lemon or lime juice; even a spoonful of tomato sauce could bring in much needed acidity. Add chopped nuts, or keep the peels on your vegetables for bitterness. A teaspoon of sugar, maple syrup, or a handful of raisins can add surprisingly welcome sweetness.
But salt’s sister seasonings are certainly those that exhibit umami. Seasonings like MSG and soy sauce might be the “something” you’ve been seeking.
How MSG and soy sauce can help you cut down on salt
For context, in an equal measurement comparison, salt contains considerably more sodium than both soy sauce and MSG. A teaspoon of table salt contains about 2,300 mg of sodium. A teaspoon of soy sauce has about 300 and a teaspoon of MSG has about 500.
My regular Kikkoman soy sauce, not low sodium, has 320 mg of sodium per teaspoon. (A teaspoon is 1/3 of a tablespoon.)
Credit: Allie Chanthorn Reinmann
Aside from just the quantity of sodium, it’s important to keep in mind that each flavoring agent has different potency, too. A quarter-teaspoon of MSG can adequately flavor about two cups of soup broth, while you might use ¾ of a teaspoon of salt for the same volume of liquid. I rarely use more than an eighth of a teaspoon of MSG when I make a personal serving of vegetables for example. For some other ways I use MSG in cooking and baking, read here.
How I cook to reduce salt
You can see how by adding a pinch of MSG and a teaspoon of soy sauce (which also contains the building blocks of MSG) you’re still getting that salty flavor but with so much more. With these two seasonings you activate your glutamate receptors, which stimulate that mouth watering response, along with building a well-rounded savory flavor.
Allie Chanthorn Reinmann
Food Editor
Allie has been Lifehacker’s Food Writer since 2021. She worked as a pastry chef for over a decade in New York City, honing her skills at places like Balthazar, Bien Cuit, The Chocolate Room, Billy’s Bakery, and Whole Foods.
