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Extra Umami Preserved Lemon

With "moshio" seasalt, it's a rich seasoning for a wide variety of donabe dishes


  • 1 pound (450 g) lemon, cut into 8 pieces, seeded
  • 2 1/2 oz (70 g) "moshio" seaweed salt or regular sea salt (salt should be about 15% of lemon by weight)


  1. In a sterilized jar, combine the lemon and salt. Mix well.
  2. Cover and store at a dark cool space for 4 weeks.
  3. Meanwhile, shake the jar upside down every few days for even distribution of the salt for fermentation.
  4. Once the fermentation is done, the content becomes like non-sweet lemon marmalade with salty syrup.

Get the ingredients ready. (I doubled the recipe amount.)

All the ingredients are mixed in a jar.

This is after 6 months. So nicely fermented and syrupy.

Suggested recipes with preserved lemon:
Shio-koji Chicken in Preserved Lemon Sauce
Preserved Lemon Meat Tomato Sauce

    • Preserved lemon can keep for over a year (some people say 3 years) at a dark cool storage.

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml1
    • inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml