Posts Tagged kamebishi soy salt

The reproduction is left as an exercise for the reader: Trying to make Nobu’s Soy Salt

In Nobu’s Vegetarian Cookbook, Matsuhisa-sama makes tomato salt and yuzu salt by combining 3.5 oz (100g) of rock salt and 1/2 cup (100 ml) of the appropriate juice and then drying out the mixture in an oven for 2-3 days. But the soy salt used in his  book has no recipe for the ingredient.  Nobu’s Vegetarian […]

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