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I'd thank you twice if I could.
Could you direct me to yuzu and dashi? I'm guessing somewhere like Fujiya will have them?
I just tried with soy, mirin, rice vinegar, sugar, fresh lemon juice, and a pinch of pepper powder. While OK, it tasted like it was missing something (and after it married, was pretty lemony). I'm guessing it's the yuzu that makes it.
Thanks again!
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