I'm sitting here reading this eating a snack of pan-grilled tofu and
green peppers, dressed very lightly with some soy sauce that I smashed
some roughly minced ginger into.

It's good. I like very simple foods.

I was wondering if, in Japanese cooking, there is an ingredient that
'counters' the saltiness of soy sauce. Don't get me wrong--I think
ginger does a decent job. But I was wondering if there's something
like mirin or a citrus juice that would mellow out the salty flavor of
this very salty Kikkoman condiment.

Thanks,
Matt