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This small-batch Yuzu Miso is aged with yuzu zest for three months, so the semi-tart, floral notes of the Japanese citrus permeate and meld with the salty tang of miso. The final product is mellow and smooth in both taste and texture, with an initial bright burst of yuzu and a salty-sweet finish of earthy fermented soybean.
We test everything we sell. Here’s how we’d use this.
Try this miso as an enhancement for pan sauces or a light marinade for fish, especially fattier types such as sea bass or salmon. The salty-citrusy flavor combination also works well as a rub for roasted pork tenderloin. Blended with softened butter, this miso makes an addictive compound butter you'll want to slather on everything from corn or rice to asparagus and pasta. The brightness of the yuzu makes this miso particularly well-suited to simple vinaigrettes: Stir together 1 grated small garlic clove and 1 tablespoon white wine vinegar. Let stand for 10 minutes to mellow the garlic, then whisk in 3 tablespoons grapeseed or other neutral oil, 2 teaspoons Namikura Yuzu Miso, ¼ teaspoon salt and ⅛ teaspoon pepper.
Japanese family producer Namikura Miso Co. has been making miso for five generations using traditional methods, and the company's products are widely recognized throughout Japan for their nuanced flavors.Shop All
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