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I've always got a use for baby cucumbers (either as nukazuke or "Q chans") but large cukes used to end up being thrown away because they never lived up to their looks. This vinegar changed all that. I use it on its own as a dressing and big cucumbers are suddenly interesting. Remove the seeds, slice thickly, and salt for half an hour, then rinse, squeeze out as much liquid as you can, and smother with Tosazu. (Even better left in the fridge overnight, and they keep for a few days.) Or, better still, mix the Tosazu 50/50 with Sakura Rice Vinegar with Cherry Blossom. And that's all the seasoning I found I needed. I'm sure there are more things you can add, but this hits the spot for me.
What a great idea and sounds delicious! Thanks for sharing Karen :)
Amongst other things on the website which are of the very best quality, I've purchased many for my restaurant, this vinegar is sensational.
It is worth every penny and brings every dish to life. You only need a little as it is punchy, so it goes a long way. If you try it neat, it reminds you of smokey bacon then you get this almighty umami flavour bang.
Try adding a few drops to some sauteed wild mushrooms, it complements the earthy notes along with garlic extremely well. Will take them to another level.
Chris, The Tickled Trout, Barlow, UK.
Thanks for the wonderfully descriptive review Chris - great idea for the Tosazu with wild mushrooms, sounds divine!
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