Soy sauce is indispensable in all things Asian, but is also interesting as an ingredient in recipes that aren’t particularly Asian in tone. It can be used in cooking, and as a condiment. It’s is a traditional ingredient in East and Southeast Asian cuisines, and the base of teriyaki sauce, but it can add a pop of flavor and a rich saltiness to all kinds of dishes if used sparingly.
I use lower sodium soy sauce on a regular basis, because you still get the rich flavor, but with less salt. Or you can dilute regular soy sauce to cut back on the salt, using a 2/3 soy sauce to 1/3 water ratio.