@sarahgavigan: Three ingredients are in this jar. Yuzu peel, chile, salt. A quarter teaspoon changes a dish.   But the thing I actually want you to take from this video is the ponzu, because ponzu is not a bottle you buy. It is a ratio.   Two rules, and they're the reason homemade beats the bottle.   Loosen the yuzu kosho in a spoonful of the liquid before it goes in, or it clumps and you taste it in one bite and not the next.   Never cook it. Heat flattens the citrus oils. It goes in at the end or it goes on the table.   Where it goes this week: gyoza dip, cold soba, chicken thighs brushed right off the grill, mushrooms tossed with butter off the heat, seared tuna over cabbage slaw, salmon sheet pan, avocado toast with togarashi.   Full ratio, the dashi, and the whole list in Saturday's letter. Link in bio.

Sarah Gavigan

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Saturday 29 August 2026 11:25:01 GMT