Salted Yuzu Rice Vinegar
Founding batch. 50 bottles. November 2026.
Made with yuzu puree, traditional sweet rice mirin and sea salt sourced from the Essex coast. Clean, bright, precise. The kind of finishing ingredient that makes everything around it taste more like itself.
The spray gives you control. A whisper of saline acidity that wakes food up without announcing itself. It does not overpower. It clarifies.
The colour band at the base is our nod to synaesthesia, a gift my wife carries. Colour and sound arriving together. What you taste and what you feel.
300ml with spray attachment. Small batch. London-made.
HOW TO USE IT
Mist it over salmon, cod or halibut before they hit the pan. The acid firms the flesh at the surface, the mirin gives a clean glaze in the pan.
Spray your knife when cutting sashimi and the blade seasons the fish.
Use it as a cure. Four or five sprays over raw fish. Leave uncovered in the fridge overnight. Roast it the next day, or slice it thin and serve as is.
Finishing vinegars are a chef’s secret weapon. A single spray before a dish leaves the kitchen adds a touch of elegance that diners can rarely name but always feel. This is that ingredient.
DETAILS
300ml
Spray attachment included
Ingredients: rice vinegar, yuzu puree, sweet rice mirin, sea salt (Essex coast)
Made in London
Store in a cool dry place. Refrigerate after opening.
Yuzu Cured Halibut
Serves 2
Ingredients
2 halibut fillets, skin on
Salted yuzu rice vinegar
Flaky salt
For the plate
2 tbsp dark soy sauce
1 tbsp salted yuzu rice vinegar
1 red chilli, finely sliced
1 tsp sesame oil, optional
To serve
Sticky rice
Quick pickles, cucumber or daikon
Method
Lay the halibut skin side down on a wire rack set over a tray. spray the salted yuzu rice vinegar over generously, scatter with flaky salt, and leave uncovered in the fridge for 24 hours. The vinegar firms the flesh and pulls moisture to the surface, which is exactly what you want. The skin will tighten and dry out overnight, setting you up for hard roasting.
When you are ready to cook, take the halibut out of the fridge and let it come to room temperature for 20 minutes. Do not pat it dry. The surface should look tacky and slightly glazed from the cure.
Get your oven to its highest setting, 240 to 250C, or have your bbq ripping hot. If you are cooking over live fire, get the grate as close to the coals as it will go. You want aggressive, immediate heat.
Roast or grill skin side up for 8 to 10 minutes without touching it. You are looking for the skin to blister and colour hard, the edges to catch slightly, and the flesh underneath to just turn opaque. This is not a gentle cook. The cure has already done the delicate work. The heat is there to finish it with force.
While the fish cooks, mix the dark soy, yuzu vinegar, chilli and sesame oil in a small bowl and season the plate with it, spreading it flat so the fish sits in it rather than on top of it.
Rest the halibut for two minutes, then break it into rough pieces directly onto the dressed plate. Do not slice it. Breaking it keeps the texture uneven, which means some pieces are more cured, some more roasted, and every mouthful is different.
Serve immediately over sticky rice with pickles alongside.