Refreshing in early summer! Milin lemon

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Mirin with outstanding compatibility with lemon.One of the points is the bitterness and aroma of the skin. With this alone, I can rest for sake snacks and chopsticks for meat dishes.

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Material (for 2 people):

  • Shiozura/Dry Mirin (before salt removal/before watering) 100g/15g
  • Lemon juice(A commercially available lemon juice is also possible) about 1/2 pieces
  • Lemon sliceFavorite amount (slice of 1/6 to 1/8 size)



How to:

  1. Shiozura rinse rinse twice, rinse, rinse it, pour salt and soak in water for about 4 minutes.Salted drainagedo.In a rowDrainingLater, wipe the drain with paper. In the case of dried products, return to water for 8 minutes.
  2. Pour plenty of lemon juice and soak
    (If there is no fresh, you can use commercially available juice, but it is recommended to pickle the skin).
  3. A small lemon cut in a thin shape is scattered over the whole and completed!
The process is very simple. Please use it according to various dishes.

Here are the items used in the recipe

Dried Mirin Seaweed

SEA VEGETABLE COMPANY

Dried Mirin Seaweed

$9.00