Juice of 4 lemons
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin
1/3-ounce dried bonito flakes
2-inch square giant kelp (konbu)
Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.
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