Yes. Yes indeedy, indeedlydo!
Whatever it was my mother used for cooking. She did not add salt when cooking anything. She was born in France and had a heritage of Polish/Belgian/etc. etc. (multinational). In later years she added salt only in small amounts if a recipe called for it. I have followed in similar manner, as has my sister.
My father, a chef and at one time a caterer, wasn't a salt adder either. He came from a mix of Indigenous (a.k.a. native american) and something else (nobody seems to know what, as he was adopted). He was fond of adding garlic and pepper among other things to enhance food flavor. I follow this method most often as I don't do well trying to follow the stringent guidelines of recipes.
In general, I'd figure cuisines with a few (or a multitude) of spices/seasonings, would be less likely to add in salt.