A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes. It is traditionally made by mixing soy sauce, lemon or lime juice, rice vinegar, mirin (sweet rice wine or sake), dried bonito flakes, and kombu seaweed or dried kelp.
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