What are the tradeoffs between soy sauce and salt to pick when to use which between the 2?
Does it come down to dry vs wet? Both seem to do the same job of being mediums for adding sodium/saltiness to something. One in a dark liquid form and the other in solid form. Are there other subtleties and nuances for optimizations? I've personally mostly phased out soy sauce out of laziness and minimalism, salt doesn't have an expiry date unlike soy sauce to my understanding. I'm curious as to what I may be losing out on in terms of options.