Yuzu Miso

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Yuzu Miso - My Grandma is My Inspiration

Last year, I had the pleasure of asking my grandmother about her creative uses for the abundant yuzu from her trees.

What caught my attention was her mention of Yuzu Miso. I asked her the details of the recipe, and she explained that she would combine sliced yuzu peels and juice with miso, adding sugar, soy sauce, and sake to simmer the mixture. Unfortunately, I couldn't try it then, but today, I share my take on her delightful creation using her homemade yuzu jam I brought back home.

Let’s start this cooking adventure with me as I explore the steps to make this exquisite Yuzu Miso, a condiment that elevates flavors with every bite.

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RECIPE

Servings: 1 small jar

Time: 40 min

Ingredients:

• 4 tbsp miso 

• 1 tbsp mirin

• 1 tbsp sake

• 1/2 tbsp soy sauce

• 2 tbsp yuzu jam

• 1 tbps yuzu juice

My Kitchen Tools:

Yukihira Pot

Instructions:

1. Place a saucepan over low heat and combine miso, mirin, sake, and soy sauce and stir gently.

2. As the liquid begins to evaporate and the mixture thickens, add yuzu juice.

3. Once the mixture achieves the desired thickness and the juice is fully evaporated, introduce the yuzu jam. Stir it in to incorporate the flavors.

4. Let the mixture simmer until it reaches a rich, luscious consistency, then turn off the heat.

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How to Enjoy Yuzu Miso:

Dig into your fridge and find a perfect matching. My case this time, it was leftover mochi from the new year. I took a generous spoonful of the freshly prepared Yuzu miso, and spread it onto the grilled mochi. The chewy mochi and the bold and citrusy Yuzu miso was a beautiful match.

Here are a few pairing suggestions to unleash its full potential:

1. Furofuki Daikon: Drizzle Yuzu Miso over boiled daikon to experience a burst of flavors that transforms a simple dish into a gourmet delight.

2. Grilled Vegetables: Brush Yuzu Miso onto grilled vegetables or meats for a caramelized, flavorful glaze.

3. Noodle Soups: Toss Yuzu Miso with your favorite noodles for a quick and delicious noodle soupdish.

Note: when I pick the miso, I would go with white miso or yellow miso as they have a milder taste. If you desired, add some sugar to the mixture to bring more sweetness.

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