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wrote:
>
> 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
Mirin, sugar, vinegar, lemon juice/lime juice...any one of these or a
combination of two or more of them...
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