Sudachi Citrus Salt

1. 1

   Take the stems off the sudachi citrus, wash well and pat dry.

2. 2

   Grate the peel and weigh it.

3. 3

   (If you use a fine toothed metal grater you will get 1 g per large fruit.

4. 4

   Write down the total weight.

5. 5

   Mix 1.5 times the weight of the peel you wrote down in Step 2 in salt, and the dried peel together.

6. 6

   Store in a container in a dry place.

7. 7

   Before mixing in the peel from Step 1, spread it out and leave it to try in a dark place for half a day to an hour.

8. 8

   Make ponzu sauce with the juices.

9. 9

   Salt based ponzu sauce is delicious too.

No additional tips available.