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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. 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.
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 would also work well as a rub for roasted pork tenderloin. Or try blending it with softened butter for a do-it-all compound butter to slather on everything from corn or rice to asparagus and pasta.
We love to showcase the complexity of Yuzu Miso in a fresh, bright and simple vinaigrette: 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. The miso adds complexity and savoriness but still feels fresh and bright thanks to the yuzu. Toss the dressing with everything from crisp lettuces to hardy kale, or try it in a grain salad. Its uses aren't limited to vegetables, either; try drizzling or brushing it onto grilled, seared or broiled meats, fish or shellfish.
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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