Celery (セロリ / Serorīh) 2 stalks (net weight 200 g)
Lemon (レモン / Remon) 1/2 (organic)
Coarse salt (粗塩/ Arajio) 1 tsp
Olive oil (オリーブオイル / Orīhbu oiru) 100 ml
Storage bottle (保存瓶 / Hozon bin) 1 (500ml)
How to Make
1. Remove the strings from the celery. Cut the celery into 3 cm lengths and parboil.
2. Remove the lemon zest and mince it. Juice the lemon.
3. Place the parboiled celery into the storage bottle. Add the lemon zest, lemon juice, salt, and olive oil. Mix well and then place the bottle in a cool, dark place for about six hours before eating. Your celery and lemon olive oil-dzuke will keep for a month in a refrigerator.
Recipe Developed by Machiko Tateno