Ponzu from Tsukiji Tamura
You can eat the ponzu sauce you've made after a few days, but if possible, let it sit for about two weeks. This will bring out the full flavor of the konbu and make a delicious ponzu sauce. Ripe yellow kabosu have a strong sweetness, so use green ones.
If you use too much force when squeezing the sauce, you will extract the bitter components from the kabosu, so just a handful is fine.
If you use too much force when squeezing the sauce, you will extract the bitter components from the kabosu, so just a handful is fine.
How to make it
1
Use a knife to peel the skin all the way around the center of the kabosu. This will make it easier to squeeze
2
Cut the peeled kabosu in half horizontally and squeeze out the juice over a colander. Do not squeeze too hard
3
Add the same amount of dark soy sauce as the kabosu juice, then add the kelp and mix. Leave it like this for about two weeks, and once the umami of the kelp has been released, it's ready
material
-
- Unripe green kabosu
- 5 pieces (100cc of juice)
-
- Dark soy sauce
- 100cc
-
- kelp
- About 5g
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
