Hideki Hiwatashi Sauce Recipes
Independent adaptations of Hideki Hiwatashi's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Hideki Hiwatashi.
By the numbers
4
recipes
25%
pour-and-shake ready
4.3
ingredients per recipe, field average 6.8
Yuzu juice is Hideki's acid of choice, showing up in 2 of 4 recipes.
Compared with the whole catalog, Hideki reaches more often for yuzu juice (50% vs 1%), rice vinegar (50% vs 7%), and mirin (50% vs 3%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Hideki Hiwatashi. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 2 stars
- Yuzu Dressing★ STARRED KITCHENOn the jar: YUZU
- Sweet Vinegar Pickle Base★ STARRED KITCHENOn the jar: SWEET
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Kitchens
- Kikunoi Roan · Kyoto
Awards
- Michelin ★★ (Kikunoi Roan, Kyoto; head chef, historical)
Citations
- Yuzu Dressing · adapted from Hideki Hiwatashi / Great British Chefs
- Champagne Yuzu Miso Sauce · adapted from Hideki Hiwatashi / Great British Chefs (champagne sea bass)
- Tare Sauce · adapted from Hideki Hiwatashi / Great British Chefs (chargrilled lamb teriyaki)
- Sweet Vinegar Pickle Base · adapted from Hideki Hiwatashi / Great British Chefs (myoga/shallot pickle)
Every recipe lists its source and original title in the Provenance section of the recipe page.