When done, you can eat it as is or dip it in a dipping sauce of soy sauce and vinegar (
yuzu vinegar is best if it's available).
Not exact matches
The ponzu sauce added just the right acidity, with its flavors of rice
vinegar, soy sauce and
yuzu (I admit I had to look up ponzu sauce, but I first learned about
yuzu — an Asian citrus — at Le Bernardin years ago).
Through Mitoku we are also able to offer the highest quality noodles of wild kuzu, buckwheat or green tea; aged
vinegars from ume plums, organic brown rice and Yuuki grown
yuzu; Ise wild arame seaweed and organic Hijiki seaweed, organic barley, brown rice or red rice miso as well as a number of other distinct mirin, tamari, and ponzu.
While the oil is still warm, whisk in the
yuzu kosho, aminos,
vinegar, and lime juice.
5 tablespoons cold - pressed coconut oil 3 teaspoons
yuzu kosho 2 teaspoons Bragg liquid aminos, tamarin, or coconut aminos 2 1/2 tablespoons brown rice
vinegar Juice of two limes