Mite wrote:

> 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:

Remembering how valuanble salt were in ancient times im wondering how
difficult it would be to make a couple of gallons of soy sauce and leave
out the salt? Fermented is it not?
---
JL

>
>
> 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
>
> ----------
>
> 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


--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm