I received a lot of sudachi citrus from a COOKPAD user I'm friends with. I made ponzu sauce with the juice, and didn't want to waste the peel so...If you don't sun-dry the peel, it will discolor. If you dry it out in the microwave, the sudachi will lose its fragrance.If using coarse salt, it's best to grind it first in a mortar.If using the salt on sashimi, add a little bit of the juice and it will be sooo delicious. Recipe by Takunosupu-n

#goldenapron#Post_16#mysterybox1#potatoFrench fries is an US influenced fast food. French fries are easy and quick to prepare with a very low cost. They can be consumed anytime day or night very popular among the children's.

Whenever I get a hold of organic yuzu, I want to make this. You can use the yuzu used in osechi (New Year's feast food) or leftover sudachi peel from squeezing the juice on grilled Pacific saury!I make this very much in my own way, so the directions aren't very conventional.In Step 5: if you are not using the yuzu juice afterwards, just put it all in.Take your time to dry the peels, and coat each piece generously with granulated sugar.You can also use this recipe with other citrus fruits like lemons, oranges and natsumikan tangerines.Use sudachi and kabosu citrus for desserts. Recipe by cafe-cafe

Tired of regular french fries? Try potato cakes. Great as a side for everything

My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

Super easy and incredibly delicious! Perfect as a snack for dad or a satisfying dish for the kids. Great for lunch boxes too.About this recipeI learned this from a great cook over 20 years ago. We often make a large batch of potato salad, so the next day we remake it into something else. This dish is a family favorite, perfect as a side or a snack.

I had some leftover yuzu fruit.This will create a refreshing salt.Using this salt in place of regular salt will invigorate any dish.You can also use it with the yuzu flesh. Recipe by etupirka41

We all love tangy, flavorful food. Whenever we go out, the first thing we want is some chaat. That's why I made Aloo Tikki Chaat for Women's Day. I'm sure you'll love it!

I learned this from my father, who has been eating surf clam for years.Wash the sand off very, very well!!Blanch the clam for just 10 seconds!!If you cook them for too long they will become tough, so watch out.Just blanch them briefly and they will become sweeter and tastier. Recipe by Mamipo-

Candied citrus peel is delicious. You can make this in much the same way as candied orange peel.If finishing with a coat of granulated sugar, it might become too sweet, so adjust the amount of sugar when cooling the peel. Recipe by Oshiruko

This is a way of making candied lemon peel using thick peel (with the white pith still on it)...After making this many times, I put together my method for a delicious result.You can use this method for buntan or other citrus fruit with even thicker peels.You can keep this for a long time in the refrigerator.They become more delicious after a few days.I don't like the bitterness of peel, so this tastes really good to me, but if you prefer to have some bitterness you may find these inadequate. Recipe by Yukijirushi

My mother used to make me this easy but tasty dish. The flavors in it really bring back memories! The seasoning is kept on the simpler side.Fry the potatoes till they become transparent.Adjust the seasoning depending on the kind of soy sauce you use.Grinding the sesame seeds will give it a fuller and more delicious flavor.There were about 300 g of potatoes and carrots all together after pealing.You can change the vegetable oil to sesame oil too. Recipe by Jikana