SUZU SHIO

(premium Noto sea salt)

Basic characteristics and use:

SUZU SHIO is very high in natural minerals that provide bitterness, sweetness, slight acidity, and, of course, saltiness.

SUZU SHIO can be added to any dishes, both Japanese and non-Japanese, to give saltiness and to enhance the flavor of all prepared dishes.

SUZU SHIO is perfect for use as condiment for tempura, sashimi and fried and grilled dishes.

Shrimp Crackers with SUZU SHIO

KIDARU JUKUSEI MISO Sauce with Summer Vegetables cuisine photo

10 shrimp, de-veined and peeled
2 tablespoons KISHIBORI SHOYU from MTC Premium
2 tablespoons AKASAKÉ MIRIN from MTC Premium
Potato starch
Vegetable oil
SUZU SHIO from MTC Premium

In a bowl combine the shoyu and mirin. Add the shrimp, toss and marinate 15 minutes. Drain the shrimp. On a working table apply and spread potato starch (about 3 tablespoons).

Place 2 shrimp on top of the potato starch and add additional 2 tablespoons potato starch, covering the shrimp. Place a plastic wrap over the shrimp. Using rolling pin, roll the covered shrimp into thin sheet.

Prepare the remaining shrimp with additional potato starch. Cook the shrimp in the heated oil until golden crisp.

Serve the shrimp cracker with the SUZU SHIO.

SUZU SHIO-Cooked Branzino

One whole branzino, scaled and gutted
SUZU SHIO from MTC Premium
Watermelon Daikon pickled in BENÍMOSU pickling liquid (ref. BENÍMOSU recipe)

Rinse the fish under cold running tap water. Scale, remove the gill and gut the fish. Rinse the inside of the fish cavity thoroughly under cold running tap water and remove blood coagulated on the center bone.

Drain and wipe the fish with paper towel. Salt the fish and let it stand on a steel rack for 20 minutes.

Rinse the fish under cold running tap water to remove the salt and exuded water. Drain and wipe the fish with paper towel.

Heat a non-stick skillet, and, when it is hot coat the surface with a little olive oil. Lightly salt the fish on both sides and transfer it to the heated skillet and cook for 4 minutes until the bottom is lightly golden. Carefully turn over the fish and cook it in the heated oven (325°F) for additional 10 minutes.

Serve the fish with a sprinkle of SUZU SHIO and pickled vegetables on the side.