| How To Cook: |
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1. Mix the 3 tablespoons of salt and 2 teaspoons of MSG together in a small bowl, then divide it into equal mounds .in the centers of 8 very small plates.
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2. Garnish each portion with 2 thin lemon wedges.
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3. Serve ajishio with
tempura or
domyoji age.
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4. A little lemon juice is squeezed over the fish or shellfish, which is then dipped into the salt-and-MSG mixture.
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5. Traditionally, this mixture is half-and-half, but that requires more MSG per serving than this book recommends.
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