SHIRO SHIBORI
(premium wheat soy sauce)
Basic characteristics and use:
- SHIRO SHIBORI is a golden-hued wheat soy sauce made from 80 percent wheat and 20 percent soybeans. Distinctive mellow sweetness and hint of gamy flavor are the characteristics of this very unique soy sauce. Use SHIRO SHIBORI as salt. It adds refined saltiness and depth of flavor to prepared dishes.
- 1/2 cake firm tofu, blanched in boiling water for 1 minute, drained
- 2 ounce macadamia nut butter (raw) or Japanese white sesame paste
- 1/4 cup kelp stock
- 1 tablespoon and 2 teaspoons SHIRO SHIBORI from MTC Premium
- 1 to 2 teaspoons brown sugar
- 2 tablespoons rice vinegar
- Pinch salt
Combine all in a food processor or juicer and process until pureed. Refrigerate in a clean jar with a tight-fitting lid. Keep 3 days.
- 3 ounces spaghetti
- 5 ounces salmon, preferably wild caught
- Sea salt
- 1/4 cup sake or white wine
- 1 1/2 tablespoons olive oil
- 1/2 to 1 teaspoon mustard with seeds
- 2 tablespoons minced dill
- 2 to 3 tablespoons light cream
- 1 tablespoon thinly sliced chive
- 2 teaspoons SHIRO SHIBORI from MTC Premium
Cook spaghetti in salted water until al-dente. Salt salmon and leave for 20 minutes. Rinse fish under cold tap water and wipe. Cut salmon into 1-inch cubes. In a small pot bring 2 tablespoon sake and 1/4 cup water to a boil.
Add salmon cubes and cook until the outside is white. Drain salmon in a colander, discarding cooking liquid. In a skillet heat olive oil and add mustard and minced dill. Add drained salmon, half of dill and remaining 2 tablespoons sake and cook salmon. Add SHIRO SHIBORI, light cream and little pasta cooking liquid.
Toss cooked and drained pasta with salmon sauce and remaining dill and chive slices.