How to cook with our Sagohachi

358 Pickles

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Ingredients:

  • 8oz vegetables (such as cucumber, carrots, radish, and peppers)
  • 1 fresh ginger (thumb finger size, julienned)
  • 4-6 tablespoon Sagohachi Pickling liquid

How To Make:

  1. Cut the vegetables you would like to make pickles with into bite size.
  2. Put the vegetables, ginger, and sagohachi Pickling liquid in a plastic bag. Put in a refrigerator and leave 2hours to overnight.
  3. Enjoy!

Tip:

We love pickle Japanese Cucumber or Persian Cucumber for summer. Also, raw asparagus and summer squash are good to pickle with our Sagohachi, too. Please let us know when you find out unique and yummy pickles with our Sagohachi Pickling liquid!
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Sagohachi Vinaigrette (yield 1/2 cup)

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Ingredients:

  • 2 tablespoon Sagohachi
  • 2 tablespoon Apple cider vineger (or any your favorite vinegar)
  • 2 tablespoon Olive oill
  • 1 tablespoon Shallot, chopped
  • 1 clove Fresh garlic, grated
  • To taste Salt, black pepper

How To Make:

  1. Combine all ingredients except olive oil. Whisk the mixture while gradually add olive oil in a stream for creamy vinaigrette.
  2. Enjoy with your salad green!

Tip:

Sagohachi has a natural sweetness and umami flavor, therefore, you can cut any sugar, and also you can reduce oil in vinaigrette. Which mean, this vinaigrette is not only YUMMY (of course), but also lower in calorie and healthier! (and EASY!)

By changing vinegar and oil, such as rice vinegar, sherry vinegar, red wine vinegar, sesame oil, nut oil and so on.., you can create your own flavor! Adding fresh herbs and/or spices would be nice, too.

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Temari Sushi (yield 6)

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Ingredients:

Sushi Rice

  • 3 cup Rice
  • 3/4 cup Sushi Vinegar
  • 1~2 each Persian or Japanese Cucumber
  • 2 tablespoon Sagohachi
  • 3 tablespoon Sesame seed
  • 1 oz Pickled Ginger (chopped)
  • A few Mitsuba Green or Pea Shoot
  • 1/2 cup Siratama Powder (Sweet Rice Flour)
  • 1/4 cup Water (for pink color, use beets juice, for green use matcha)

Topping

  • 3~4 oz Sashimi salmon
  • 6 each Shrimp
  • See recipe Amazake Scrumble Egg
  • 1 each Japanese or ChineseEggplant
  • 3 each Radish
  • See recipe Dengaku Miso
  • Shiokoji
  • Sake
  • Sagohachi Pickling liquid
  • 1 teaspoon Grated Ginger
  • As needed Sesame oil
  • Cucumber, celery, carrot (Shaved with vegetable peeler, optional)

How To Make:

  1. Cut a cucumber for sushi rice into half, and remove seeds, then pickle with sagohachi pickling liquid. Let it pickle in a refrigerator overnight. Rince the cucumber and squeeze excess water, and roughly chop.
  2. Cook rice with a rice-cooker. As soon as cooked, transfer to a large bowl and quickly mix sushi vinegar and sesame seeds. Divide sushi rice into half, and mix chopped sagohachi pickled cucmber to half and mix pickled ginger to another half of sushi rice.
  3. Marinate sashimi salmon with 2 teaspoon shiokoji for overnight. Simmer water in a small pan, add about 1 tablespoon sake and cook shrimps. Turn off the heat and discard cooking liquid, add ½ cup dashi and ½ teaspoon shiokoji. Pickle whole radish with 1 tablespoon sagohachi pickling liquid overnight, and slice them thin.
  4. Slice eggplants crosswise into ½ thickness. Sautéed them with mixture of sesame oil and nutral oil.

Assemble:

  1. Make a bite-size rice ball with sushi rice. Put prepared topping on a piece of plastic wrap, put a riceball, and shape temari sushi. Use cucmber sushi rice for egg, salmon and radish sushi. Use pickled ginger rice for shrimp and eggplant sushi. Put Dengaku miso and grated ginger on eggplant sushi.
  2. Decolate with peeled vegetable as you like.

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Goma-ae Spring Green (yield 6 serving)

Ingredients:

  • 1 bunch Rapini
  • 2 slice (julienne) Fresh Ginger
  • *15% of rapini by weight Sagohachi Pickling Liquid
  • 1 tablespoon Ground Sesame Seed

How To Make:

  1. Cut rapini into 2/3 inch length, put in a zipper bag with ginger and Sagohachi Pickling Liquid. Massage well. Pickled in refrigerator for overnight.
  2. Gently squeeze pickled rapini to remove excess liquid. Toss with ground sesame seed before serving.

Tip:

You can use Chinese green such as bok-choy, gai-ran, or tatsuoi.
*1 tablespoon Sagohachi Pickling liquid is about 2/3 oz.
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公開日:
最終更新日:2020/11/28