In savoury dishes, the acidity of naoshichi cuts through fattiness and works well with fish dishes. Wong says: “Naoshichi adds a sharp brightness to the dish and allows a sweet or oily fish to achieve a good balance of flavour.”
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For the saffron water:
1g dried saffron
For the noodle dough:
300g wheat flour
3g table Salt
Zest of 1 naoshichi
Juice of 1 naoshichi
1. Soak the dried saffron in 100ml warm water till the water turns honey yellow. Strain out the saffron threads and reserve.
2. In a kneading bowl, mix the wheat flour, table salt and naoshichi zest together and form a hole in the centre.
3. Combine the saffron water and naoshichi juice together, pour 110ml into the dry ingredients and mix it well till it forms a crumbly texture
4. Add the remaining liquid if necessary and knead dough until shiny. Cover dough and allow it to rest for 1 hour.
5. Roll out the dough and cut to desired thickness.