Shio ponzu

It is generally very salty and of a low quality and is a main seasoning in many homes.
We have selected this shio ponzu for its low salt level, its great freshness and its prominent yuzu and sudachi flavors.

Our perfect combination : we recommend this shio ponzu to bring a bit of spice to salads, fish carpaccios, raw scallops, meat, fish or shellfish tartars.

OUR RECIPES

Fresh Sômen salad

for 2 people (in 5 minutes)

♦ 250 Sômen
♦ 3 à 4 tablespoons of Shio ponzu Condiment
♦ 50g of lettuce hearts
♦ 50g of finely sliced white cabbage
♦ 50g of cucumber, julienned
♦ 8 cherry tomatoes cut in half

• Marinate your white cabbage in the Shio ponzu Condiment for 1 hour
• Cook your Sômen and cool them immediately in ice water
• Drain well then add the white cabbage and seasoning, cucumber, cherry tomatoes and lettuce heart leaves.
• Add 2 turns of the white pepper mill.
• Mix well and serve and enjoy.

Chirashi Zushi

For 2 people

♦ 200g of Japanese rice
♦ 8 cl of concentrated dashi
♦ 30 cl of water
♦ 1 tablespoon of soy sauce
♦ 80g of shiitake
♦ 100g of carrots, julienned
♦ 50g julienned cucumber
♦ 2 hard boiled eggs mimosa
♦ Crumbs, flakes or angel hair from nori
♦ 6 tablespoons of Shio ponzu Condiment

• In a saucepan, put the 8 cl of concentrated dashi and the water and soy sauce
• Bring to the boil, then add the shiitakes and sliced carrots. Leave to cook for 8 minutes once it has returned to the boil. Drain and leave to cool.
• Cook your rice (sushi rice texture).
• Add the Shio Ponzu Condiment to the cooked rice and mix gently.
• Place the seasoned rice in a large bowl, add the cooked vegetables, the mimosa egg and the nori crumbs or angel hair.
Enjoy!