Boil the Harima no Shizuku for the time shown on the packaging, put it in a strainer, and rinse well by rubbing with hands in clean water. Drain the water. Dip briefly in ice water and place in a dish.
Mix the water and the mentsuyu and cool them.
Thinly slice the sudachi, place them in the dish from (1), pour in the mentsuyu from (2), and garnish with the hojiso(inflorescence of shiso).
Ingredients / for 2 servings
2 bundles of Harima no Shizuku
2 sudachis
Hojiso (to taste)
100 ml of mentsuyu (soy-based dipping soup for somen, straight-type)
