Hi there,
Last October I flew over to Japan to work on a few new products and, more importantly, to eat across the country with a good friend and longtime Made In customer, Grant Achatz, the chef behind Michelin-starred Alinea Group. We stopped by our Japanese knife factory to work on an upcoming project, visited fresh wasabi fields, ate just about everything we could find, and I got completely obsessed with Japanese citrus. That trip is where this next product started: our new Sudachi Citrus Salt.
A quick primer on Japanese citrus.
You've probably watched yuzu have its moment here over the last couple of years, showing up in lemonades, candies, teas, and even yuzu-flavored ramen. It's great. But I'm a sudachi guy. Sudachi is a small green citrus grown in Japan, picked while the skin is still deep green, and it's sharply tart and aromatic, closer to a lime but with an herbal, peppery edge to it. It's a phenomenal seasoning for fish, and I'll argue all day that it beats Tajín on a margarita rim. I challenge you to taste it next to a lemon or lime and see if you think the regular starts to feel a little flat.
The Sudachi Citrus Salt
We've been friends with Jacobsen Salt Co. out of Portland for a while now, and I've spent a lot of time with their founder, Ben Jacobsen, who is about as serious about salt as anyone alive. So we did what any two obsessives would do and made something together. We flew over real Japanese sudachi juice and worked it into a finishing salt.
How to use it? This is a finishing salt, so the move is a pinch right before you eat. It punches up grilled vegetables, a ripe avocado, steamed rice, cold noodles, and just about any fish (our Test Kitchen just released their Fish in Crazy Water recipe using it). Whole fish, fillets, scallops, and shrimp all love it. And yes, crush a little around the rim of a margarita and toast the end of summer right. We made this one in a small batch, so there isn't a lot of it. If sudachi is new to you, this is a very easy, very delicious place to start, and I'd grab it before it's gone.
Thanks for tuning in,
Chip, CEO and Co-Founder
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