FoodBanter.com - View Single Post - Japanese cooking: foil to saltiness of soy sauce?

In article >,
Dog3 > wrote:

> wrote in
> oups.com:
>
> > 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
> >
>
> There is a low sodium soy sauce available. It is very good. I'm not sure
> of the sodium content but I use it all the time and it is much less salty
> than the original sauce.
>
> Michael

Yes, Kikoman lite.
They also make a lite teryaki that is excellent!
--
K.