Japanese traditional seasoning:Mixture of raw soy-sauce & "sudachi"( Japanese Citrus Juice); it has really sweet aroma, good for grilled meat and fish with grated Daikon.
You can use this as for salad dressing when you mix this with olive oil. Or use this for simply instead of Raw Soy as the Nacl=8% it taste milder than raw-soy-sauce, good for Yu-dofu ( boiled Tofu).
What is the "SUDACHI"?? (Nomenclature：Citrus sudachi)
Peel and juice of Sudachi has Vitamin C a lot. It is popular to use as a condiment for pot dish with grated peel, to toss the Sashimi or grilled fish with juice. It is also popular to use some sliced sudachi to flavor into the Ponzu or Shochu.
1. Very popular usage for ponzu is as for the dip-sauce of the pot dish, excellent with Shabu-shabu and Yosenabe
(Japanese chowder cooked at the table)
2. Good for Hiyayakko (cold tofu) too.
ENABLE TO CUT YOUR SALT INTAKE!!
3. Toss this with the green fresh vegitables or seaweed (wakame)salad
4. Put this a little on the hamburger stake or the beef stake with grated daikon
5. Condiment for dip-sum