PANTRYFLEX

On the jar: Riverfront Ash Paprika Lemon–oil

shake · egg emulsion

★ STARRED KITCHENPrep 5 min

Riverfront Ash Paprika Lemon-Oil

Independent adaptation of a publicly published Yoshihiro Narisawa recipe. Not affiliated with, sponsored by, or endorsed by Yoshihiro Narisawa.

From a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 70 ml, Olive Oil 140 ml
Lemon Juice 70 mlOlive Oil 140 ml

Ingredients

  • Paprika — 10 g paprika ash
  • Lemon Juice — 70 ml lemon juice
  • Lemon Zest — zest of 2 whole lemons (6 g)
  • Olive Oil — 140 ml olive oil
  • Salt — 1.5 g salt

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
  2. Add finishing notes: Paprika, Lemon Zest, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Yoshihiro Narisawa. Japanese / satoyama. Cited awards include: Michelin 2* (Narisawa, Tokyo); World's 50 Best #21 (2025).

Originally published as Ash Paprika Lemon–Oil Emulsion.

Adapted from a Yoshihiro Narisawa recipe (Yoshihiro Narisawa / Madrid Fusión (Cenizas — Spanish Wind)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Yoshihiro Narisawa / Madrid Fusión (Cenizas — Spanish Wind) (published as “Ash Paprika Lemon–Oil Emulsion”). Full citation lives in Provenance.

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