My sister-in-law, who has just started an excellent blog on food and life in Japan, has a question for all you pickling experts out there.
She is thinking of making yuzu (above) vinegar but isn't sure how to go about it. Some recipes say to heat the vinegar, in others you just poke the peel in the vinegar bottle. Can anyone help?
While we are on the subject of blogs and Japan, my brother-in-law is also a newcomer to the blogging scene. You can check out his foodie adventures here
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