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I've been questioning the near-universal assumption that salt is always essential in cooking lately. We're so conditioned to season everything with salt as a first step, but I'm starting to think it's often needless or even detrimental, burying more subtle flavors. Think about naturally salty ingredients like soy sauce, miso, or even some vegetables; adding salt on top of those often just creates a flat, one-dimensional saltiness instead of allowing the other flavors to shine.
Has anyone else experimented with reducing or eliminating salt in certain dishes? I've found that focusing on other flavor enhancers - acidity from lemon juice or vinegar, umami from mushrooms or seaweed, herbs and spices – can create incredibly complex and satisfying flavors without relying so heavily on sodium. What are some specific dishes where you've successfully reduced or eliminated salt without sacrificing taste? I'm curious to hear about your experiences and any tips you might have.