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Yuzu miso ゆず味噌
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Yuzu miso

ゆず味噌

$15.00 USD

Online ordering is currently available to Minnesota customers only.

Citrusy • Savory • Gently Sweet

Yuzu miso combines the salty, umami flavor of miso with the tart sweetness of yuzu citrus. It is well known for yuzu miso grilled cod, but it can be used for any fish or chicken. Recommend marinating protein and before grilling, wipe off miso lightly to avoid burning. But don't throw away left over miso, you can add it to soup!

Ingredients: yuzu, miso (soy bean paste), brown sugar

*Needs to be refrigerated

**Major allergen: Soy

4oz (118ml)

柚子味噌は、味噌の塩気と旨味、そして柚子の爽やかな甘みが絶妙に調和した逸品です。柚子味噌で焼いたタラが有名ですが、魚や鶏肉など、どんな料理にもお使いいただけます。タンパク質をマリネし、焼く前に味噌を軽く拭き取って焦げないようにしてください。残った味噌は捨てずに、スープなどに加えても美味しくいただけます。

原材料：柚子、味噌、黒砂糖

*要冷蔵

**主要アレルゲン：大豆

118ml (4oz)

What Is Miso?

Miso (味噌) is a traditional Japanese fermented food usually made from soybeans, koji (麹), salt, and sometimes rice or barley. During fermentation, koji produces natural enzymes that break down the beans, proteins, and starches. Over time, this creates miso's distinctive salty, slightly sweet, and deeply savory umami flavor.

What is miso image
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Miso comes in many varieties. White miso (shiro miso) is usually mild and slightly sweet, while red miso (aka miso) is generally aged longer and has a stronger, deeper flavor. Other varieties are made with different grains, ingredients, and fermentation times.

Miso is best known for miso soup, but it is also used in marinades, sauces, salad dressings, glazes, dips, noodle dishes, vegetables, and even some desserts. A small amount can add a lot of flavor.

Nutritionally, miso provides protein, amino acids, vitamins, minerals, and beneficial compounds produced during fermentation. Traditionally fermented, unpasteurized miso may also contain live microorganisms that can contribute to a healthy gut. Research has explored fermented soy foods for possible digestive and cardiovascular benefits, although miso should not be considered a medicine. Because it is usually high in sodium, it is best enjoyed in reasonable amounts as part of a balanced diet.

Miso has been an important part of Japanese cooking and food culture for centuries, valued both as a preserved food and as a versatile source of rich umami flavor.

What is Yuzu?

Yuzu (柚子) is an aromatic East Asian citrus fruit with an especially important place in Japanese cooking. The fruit is usually yellow when fully ripe and resembles a small, somewhat bumpy grapefruit or mandarin. Its flavor and fragrance are often described as a combination of lemon, mandarin, and grapefruit, although yuzu has a distinctive aroma all its own.

An image of yuzu Unlike oranges or mandarins, yuzu contains relatively little juice and many seeds. For this reason, the highly fragrant peel is just as valuable as the juice. Both are used to add bright citrus flavor without requiring large amounts of fruit.

Yuzu appears in sauces, ponzu, dressings, marinades, soups, desserts, beverages, jams, syrups, spice blends, and fermented seasonings. One famous example is yuzu kosho (柚子胡椒), a powerful Japanese condiment traditionally made from yuzu peel, chili peppers, and salt. Yuzu peel is also commonly included in seasonings such as shichimi.

Like other citrus fruits, yuzu contains vitamin C and aromatic plant compounds, particularly in its juice and peel. However, the nutritional value of a finished yuzu product depends on how it is prepared and how much is eaten.

Yuzu is prized less for sweetness than for its extraordinary fragrance and ability to brighten other flavors. Even a small amount can add a fresh, floral citrus character to sauces, seafood, meats, vegetables, sweets, and drinks.

What's Your Flavor?

どの味が好き？

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