There wasn't very much salt at all, no breading (coating) on the meats, the vegetables were fresh, and very little oil used in the making of the stir fry.
The taste was VERY different from what you get in almost ANY chinese restaurant in the USA.
Yeah, I knew they didn't bread-coat and deep fry over there, but I thought they still used soy sauce a good bit.
Japanese use soy sauce pretty regularly, and some of their fish dishes are pretty salty. I found that out when I was on an extended stay over there. But they serve alot more fresh food and lightly enhanced dishes than we do in this country.