AMABITO NO MOSHIO
(ancient sea salt)
Basic characteristics and use:
- MOSHIO has round and rich flavor due to the presence of ample minerals and other naturally present chemicals including, calcium, potassium, magnesium, iodine and umami. Thus, MOSHIO can improve the flavor of any dish, including salads, braised, grilled and simmered dishes.
- MOSHIO is perfect for use as a condiment for sashimi, tempura or fried dishes.
- Avoid exposure to strong light which can fade the distinctive color of MOSHIO.
- 2 lamb shoulder chops, without bone
- 2 tablespoons AKASAKÉ MIRIN from MTC PREMIUM
- 1 teaspoon roughly ground black peppercorns
- AMABITO NO MOSHIO
- Saké (rice wine)
- Grated ginger
- Grated garlic
- Chopped chives
- Ponzu sauce
Rub the lamb with the black peppercorns and mirin and refrigerate for 2 hours to overnight in the peppercorns and mirin. Wipe the lamb and rub with the MOSHIO. Cook the lamb under a grill until the both surfaces are lightly brown. Toward the end of cooking, brush the lamb with a little saké using a pastry blush. Repeat twice.
Cut the lamb into thin slices and transfer them to a platter. Rub the surface of the slices with the grated ginger and garlic and chopped chives. Serve the lamb with the ponzu sauce in a small saucer on the side.
- 1 cup milk
- 1/2 cup heavy cream
- 3 egg yolk
- 1/2 cup sugar
- 2 ounce bitter sweet chocolate, melted
- AMABITO NO MOSHIO
In a saucepan warm the milk and heavy cream. Beat the egg yolks and sugar in a double boiler. Add the milk mixture to the egg yolk.
Add a good pinch of MOSHIO and transfer the milk-egg mixture to a pot and cook over medium heat. Turn off the heat and add the chocolate.
Chill in the freezer for 4 hours. Serve the ice cream sprinkled with additional MOSHIO.