Anonymous wrote:The only real answer to this is to learn to cook your favorites at home where you can control the sodium content. You can try asking for sauces on the side for restaurants/take-out, but most dishes make that pretty difficult to accommodate.

I watch my sodium and you need to get used to other big bold flavors that aren't salt - lots of garlic, ginger, hot peppers/chiles, sambal, etc. I make a variety of asian dishes that taste awesome yet are still relatively light in sodium. Liquid aminos are your friend and can be substituted for soy or fish sauce in moderate amounts to add the flavor you're looking for without all the salt.