The yuzu grown on Mt. Shinobu in the center of Fukushima City was known as the “northern limit of yuzu”.
In Fukushima, there are several local dishes that use yuzu, and yuzu miso is one of them.
Yuzu miso is delicious on top of tofu, boiled vegetables, rice, or spread on meat or fish and grilled.
INGREDIENTS
- 1 yuzu (grated yuzu zest, 1 tbsp juice)
- 140g (5oz) miso
- 140g (5oz) sugar
- 1 tablespoon mirin (sweet sake)
INSTRUCTIONS
STEP
Preparation
- Sterilize the storage container (250ml) in advance.
- Wash the yuzu well.
STEP
Knead the miso
- Put miso, sugar and mirin in a pot and knead.
- Cook over low heat for about 5 minutes while kneading.
- Turn off the heat when the miso thickens enough to leave traces of the spatula on the bottom of the pan. (It will harden as it cools, so turn off the heat when it thickens slightly.)
STEP
Add yuzu
- Grate the yuzu zest, cut in half and squeeze the juice.
- Add the yuzu zest and 1 tbsp of the juice to the pan in which the miso was kneaded, and mix.
- When the heat is removed, put it in a storage container.
NOTES
- The white part of the yuzu is bitter, so grate only the yellow peel.
- Yuzu miso is delicious on top of tofu, boiled vegetables, rice, or spread on meat or fish and grilled.
