Originally Posted by
braslvr
I'm sorry, but I don't believe that. Neither did any of our team, and we were there for months. There was a fermented soybean soup that was adequately salted, and strips of nori seaweed occasionally which we fought over. I can't remember anything else that had even close to enough salt. Plenty of sugar though. Perhaps our hosts never selected saltier dishes when ordering, but that seems doubtful out of hundreds of meals. Japanese food in Japan is fine. No comparison.
If you're a self-proclaimed salt-o-holic who has to shake a lot of the stuff onto food at restaurants here in the US, then I understand why you'd think something was missing.
http://www.flyertalk.com/forum/dinin...l#post13965555
Korean food has few items whose main flavor is potato-chip salty (like the dried gim / nori you gobbled up). Saewoo and myeolchi jut (salted shrimp and anchovies) are very salty but are meant to be condiments. Sugar is added to some foods (eg bulgogi) but not nearly as much as salt is.