In article .com>,
wrote:

> 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

You find in Asian food market Ajipon (by Mitsukan for example), which is
a soy sauce mixed with vinegar and dashi (fish stock), flavored with
yuzu (citron?) juice or other citrus. You can also make your own as
follows:


Ponsu

Category: Japanese|Dressing
Nb persons: 4

1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup dashi
Optional:
1/4 cup tangerine juice - or other citrus fruit juice

Mix, let rest 1 hour.

Author: Mathilde Rufenacht, http://www.rufenacht.com

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Exported from Shop'NCook 3.0.2 beta (http://www.shopncook.com)

To make dashi, you can buy aji-no-moto powder and dissolve a little bit
in warm water.

Mite
http://www.shopncook.com