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

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.

After going on sodium restricted, I switched to Lite (not Light) low
sodium soy. And usually alter the amount. It's still salty to me,
cause I started heading towards less sodium years ago. The rest of
the group adds salt (GRRRR!). I usually also eat less of the good
stuff and more of the rice, noodles or whatever - plain.