Recipes

Chilled Smoked Salmon and Broccoli with a Dash of Sudachi

The citrus brightness of sudachi mirrors the elegant, tart sweetness of Suijyu for a pairing that stays light and refreshing.

Chilled Smoked Salmon and Broccoli with a Dash of Sudachi

Ingredients (serves 2)

  • 3 oz broccoli
  • 3 oz store-bought smoked salmon

Dressing 

  • 1 1/2 tablespoons olive oil
  • 1/4 red onion, finely chopped
  • Juice of 2 sudachi, cut into rounds and squeezed
  • 1/4 teaspoon soy sauce
  • 1 pinch each of salt and coarsely crushed pink pepper

Directions

  1. Step 1

    Separate the broccoli into small florets and cut each in half lengthwise. Boil in salted water for about 1 minute, then drain and set aside to cool.

  2. Step 2

    Finely chop the red onion, wrap it in a paper towel, and lightly squeeze out the moisture.

  3. Step 3

    Mix the dressing ingredients in a bowl. Add the smoked salmon, broccoli, and onion, toss lightly, and refrigerate.

  4. Step 4

    Transfer to a plate and finish with a light dash of pink pepper before serving.

You Might Also Like

From Niigata.

FOR EVERYWHERE.

Explore Collections
  • Snow Peak White

    Snow Peak White

    Vibrant winter brew. Bursting with light, refreshing sweetness and a clean finish.

  • Kubota Suiju

    Kubota Suiju

    Vibrant unpasteurized sake. Silky notes of peach with a hint of cotton candy.

  • Kubota JDG

    Kubota JDG

    Harmony in a glass. Bright aroma, subtle sweetness, and a crisp finish.

  • Manju Original Yeast X

    Manju Original Yeast X

    Limited-release. Master-crafted. Smooth peach and apricot notes lead to a clean finish.

Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.

Store Locator