It’s good having pork ‘shabu-shabu’ at home.
Vegetables and tofu are eaten with sesame sauce from Kyoto’s Sinofrom Kyoto’s Sino, while meat is eaten with ‘daikon’ radish in a ‘ponzu’ and soup stock sauce. They go together remarkably well and is much better than eaten with only ponzu.
As I was born in Kyushu, I really love the peculiar sweet taste of the soup stockman which I stock up on when I go back home.
And​ ​Fujijin raw ponzu from Kyushu, is also a recent hit.​ ​
Kyushu seasoning in hardly ever sold in Tokyo but this is normally selling in my local supermarket. I wonder why this sold and nothing but it seems it was introduced on the television programme ‘Hirunandesu’. Anyway, I’m happy this is easy to pick-up.