A popular Japanese citrus closely related to yuzu, kabosu is the star ingredient in this tangy dressing. Prepared by accomplished chef to the Japanese royal family and head of King Foods, Takashi Hidie, it combines satisfyingly acidic kabosu juice with sugar, vinegar, EVOO, dashi and bonito powder for a tart and smoky result with the right amount of sweetness. We don’t just reserve this light dressing for salad, though—use it to marinade meat or as a dipping sauce, add it to rice and noodles or drizzle on steaks, burgers and sandwiches.
We test everything we sell. Here’s how we’d use this.
Use to marinade meat or as a dipping sauce. Add to rice, noodles, steaks, burgers, sandwiches and, of course, salads.
Shake to emulsify. Refrigerate after opening.
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