Yuzu Kosho

The menu reads very nicely but the presentation is overwrought even kitch. The dish that appeals most is the game and cep dumpling in yuzu kosho (ponzu I assume). I might play with that this autumn. Nice to see the place up and running again after the tragedy of its closure.

Tasting menu appetisers marinated cherry tomato salad, unagi arancini, kampachi tartare, jidori chicken, poke taco. Mochi coated kampachi with yuzu kosho sauce, Japanese pickles and noodles. Hokkaido scallops Wagyu beef sukiyaki Creme brûlée popsicle.

Thanks for linking this again @shrinkrap – I intended to make the preserved lemon paste when you posted this earlier, but completely forgot! I like the idea of adding jalapeno or other green pepper and using over salmon (as a riff on a Bengali mustard fish with lemon and green chilli). Also sounds a lot like yuzu kosho!

... the Oyster Pan Roast with Yuzu Kosho Cream and Spicy Cornmeal Biscuits... said, the combination of cream, yuzu kosho and briny oyster liquor is...

TheInjuryFactory said: what's for dinner Seared ora king salmon sashimi with Japanese mustard miso, chargrilled cuttlefish with yuzu kosho honey mayo & torched ginger salsa, kushiyaki phoenix wagyu striploin & shiitake mushrooms with kabayaki sauce. Plus a side of asparagus, edamame, sugar snap peas, yuzu kosho tofu & wakame furikake. I'm also getting the pannacotta.

Today’s selection includes: • Toro (fatty tuna) nigiri • Uni (sea urchin) hand roll • Salmon Aburi with yuzu kosho (Published through Steemit Dapp https://boylikegirl.club)

Tomasu sojasaus misschien? Yuzu kosho? Beurre bordier (wel kort houdbaar)?

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Went spearfishing for the bream. Yuzu kosho from our garden yuzu tree. I did cheat and buy the wonton wrappers from the store! submitted by /u/Huntfishgrowcook to r/food [link] [comments]

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Made a spicy yuzu kosho tamari broth chicken broth after boiling some chicken thigh bones for hours. Used tamari as I have a wheat allergy. Was pretty tasty, and the noodles are in there somewhere. I just did a smaller portion of noddles cause I wouldn't be able to finish it otherwise. Made a dashi and soy sauce tare, and green onion and sesame aroma oil. submitted by /u/k3anuw3aves to r/ramen [link] [comments]

Yuzu Kosho Honey Tori with Crisp Daikon Sunomono DESCRIPTION: This vibrant Japanese dish features succulent pan-seared chicken thighs coated in a mesmerizing sweet-spicy-citrusy glaze, crafted from the unique yuzu kosho, golden honey, and savory soy sauce. It's perfectly complemented by a refreshing, crisp daikon radish and cucumber sunomono salad, offering a delightful balance of rich umami, bright acidity, and a gentle kick. PREP TIME: 20 minutes COOK TIME: 20 minutes SERVINGS: 4 DIFFICULTY: Medium INGREDIENTS: For the Yuzu Kosho Honey Tori: - 4 boneless, skin-on chicken thighs (about 6-8 oz each) - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon neutral oil (like canola or grapeseed) - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon green yuzu kosho (adjust to desired spice level) - 1 tablespoon mirin (sweet cooking sake) - 1 teaspoon grated fresh ginger - 1 small clove garlic, minced For the Crisp Daikon Sunomono: - 1 cup julienned daikon radish (from about 1/4 large daikon) - 1/2 English cucumber, thinly sliced into half-moons or julienned - 1/2 teaspoon salt, plus more for salting vegetables - 3 tablespoons rice vinegar - 1 tablespoon granulated sugar - 1 teaspoon toasted sesame seeds (for garnish) INSTRUCTIONS: 1. Prepare the Sunomono Vegetables: In a medium bowl, combine the julienned daikon and sliced cucumber. Sprinkle with 1/2 teaspoon of salt, toss, and let sit for 10-15 minutes to draw out excess water. 2. Prepare the Chicken: While the vegetables rest, pat the chicken thighs very dry with paper towels. Season both sides evenly with salt and black pepper. 3. Make the Glaze: In a small bowl, whisk together the soy sauce, honey, yuzu kosho, mirin, grated ginger, and minced garlic. Set aside. 4. Sear the Chicken: Heat the neutral oil in a large non-stick skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down in the hot pan. Press down gently with a spatula to ensure full contact with the pan. Sear for 8-10 minutes until the skin is deeply golden brown and crispy. 5. Cook Chicken Through: Flip the chicken thighs and continue to cook for another 6-8 minutes, or until cooked through and an internal temperature of 165°F (74°C) is reached. Remove chicken from the pan and set aside on a plate, tented with foil to keep warm. 6. Glaze the Chicken: Reduce the heat to medium-low. Carefully pour the prepared glaze into the skillet. Bring to a gentle simmer, stirring constantly, and cook for 1-2 minutes until the glaze thickens slightly. Return the chicken thighs to the skillet, turning to coat evenly with the sticky glaze. Cook for another 1-2 minutes, allowing the glaze to adhere. 7. Finish Sunomono: While the chicken is glazing, firmly squeeze the daikon and cucumber to remove as much liquid as possible. Return them to a clean bowl. Add the rice vinegar and sugar, tossing to combine. 8. Serve: Divide the glazed chicken among serving plates. Serve immediately with the crisp daikon sunomono on the side, garnished with toasted sesame seeds. TIPS: - For extra crispy chicken skin, ensure the chicken is thoroughly patted dry before searing and do not overcrowd the pan. - Adjust the amount of yuzu kosho in the glaze to your personal preference for spice and citrus intensity. Green yuzu kosho is generally spicier than red. - The sunomono can be made up to 30 minutes in advance; letting it sit slightly longer allows the flavors to meld beautifully. NUTRITION (per serving): - Calories: ~490 - Protein: ~43g - Carbs: ~28g - Fat: ~27g What do you think of this recipe? Share your thoughts in the comments! submitted by /u/medox-ai to r/medox_ai_dev [link] [comments]

All the Asian markets I've found carry very few Japanese products. submitted by /u/Dwise-true to r/Dublin [link] [comments]

This is the third of three Yuzu Kosho cans I tried from Siesta Co. Like the mackerel and tuna belly before them, these small, tender sardines are in excellent EVOO. The "hint of Yuzu Kosho" is the real star for me -- subtle but more distinctive than a typical "lemon" flavoring, the light citrus gives the sardines a nice sparkle. This one seemed to have slightly less green pepper than the mackerel. I had these with my green salad dressed with the can's EVOO and a drizzle of Carandini orange balsamic glaze. (I put only 4 in the salad; can contained 7 fish.) All three Siesta Yuzu Kosho varieties are winners! (Part of Yuzu Kosho Trio, $35 direct from Siesta) submitted by /u/Grouchy-Cat1584 to r/CannedSardines [link] [comments]

When I recently discovered Siesta Co.'s Tuna Belly in Organic EVOO with Yuzu Kosho, I immediately went directly to the source to buy more. While on their site, I discovered they also make a sardine variety and a mackerel variety also in organic olive oil and yuzu kosho. Tonight I tried the mackerel with nicely seasoned fillets. This one seemed a bit lighter on the yuzu and with a slightly more prominent green pepper (you can see the seasoning better in the plated image). This was delicious on Raincoast Crisps (Salty Date and Almond flavor) spread with cream cheese and a bit of pickled onion. (This can was part of the Yuzu Trio for $35) submitted by /u/Grouchy-Cat1584 to r/CannedSardines [link] [comments]

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This tin moves right up near the top of my all-time favorite tuna bellies! The meat is very tender, rich and easily flaked, which makes it ideal for adding to salads. The "hint of yuzu kosho" is truly delicious! I've had stronger yuzu kosho in small dabs on sushi, but this was a milder, citrusy flavor that didn't overpower the tuna. I dressed my salad with the excellent organic EVOO from the can and a drizzle of (unfortunately bottled) lime juice. Best salad I've had in a long time (and I eat salad almost daily)! I can't remember who I learned about this tin from (maybe u/DreweyD or u/Tinned_Fish_Tyler ?), but whoever it was had referred to Bernal Cutlery as a source, where I paid $17. Even as I ate it 😅, I was already searching Siesta's website to see what else they made. I discovered they also have small sardines and mackerel, both with yuzu kosho! I immediately ordered a Yuzu Kosho Trio Pack, plus a 3-pack of the tuna belly. Direct from the shop, the tuna belly is less than $14/can. submitted by /u/Grouchy-Cat1584 to r/CannedSardines [link] [comments]

Not sure if you guys like interesting topping combinations, but this is a recent one I developed with a friend who is private chef! Yuzu kosho sauce Full Fat Low Moisture Mozzarella Fresh Mozzarella Roasted leek Simmered pork belly marinated in a yuzu kosho glaze Garlic miso drizzle submitted by /u/_peterabraham to r/Pizza [link] [comments]

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I just found out about yuzu kosho a month ago. If your not familiar it’s fermented ground yuzu and chili peppers with salt. It’s great in an aioli for burgers, sandwiches, or just as a dipping sauce. I’ve tried cooking with it in a curry and the flavors kind of were hidden in the mix. How else are you using yuzu kosho? Any recipes I should try submitted by /u/GooseRage to r/Chefit [link] [comments]

I have been to Vegas 10+ times, but no more. No one entity thinks they are driving business away and so no one feels that they should be the ones to help the situation. There will always be people that do go, but it won’t be me anymore. The mean income in the USA is $66,000. For 2000 hours per year, that’s $33/hour. From that comes taxes, 401k, SS etc before living expenses. I am not flashy and these were real expenses $250/night hotel $50/day resort fee Two destinations/day $100 in uber (it’s $25 each way on the strip) Breakfast sandwich in food court $42 Popeye breakfast $20 Beer is $18 Cocktails (avg) $24 Lunch/dinner buffet $55 Bodywork’s (example) $50 for an exhibit a fraction of the size of even the traveling exhibits. Sphere - $130 ($95 cheapest seats). Live show $150 DJ pool party $50 plus $28 drinks I am going to stop because I am getting mad - btw, the Tomahawk steak at the FB is $600 (no I didn’t have one). There were two of us and without airfare we were right at $500/day. This is no longer attractive to us and we are planning more ‘adventure’ type vacations (hiking, European travel etc) Yes we could have gone off-strip or to the north end of the strip to save a few bucks, but then what’s the point? Sorry, no more Vegas for us. submitted by /u/ImpressiveCompote367 to r/LasVegas [link] [comments]

Last year we were gifted about 20-30 hachiya persimmons so we fermented them into vinegar and just recently finished the batch as a base for a mignonette, along with a yuzu kosho made from yuzu and jalapeño from the farmers market. Made for a nice fall/winter twist on mignonette! Highly recommend The process we followed for the persimmon vinegar was basically to wait until they were super ripe, then took the mush and put it in a glass jar with air lock, stirring once a day until the fermentation took over. After the primary fermentation was done I strained out the solids, then let the fermented juice sit in a jar covered with cheese cloth for a couple months. submitted by /u/smellgibson to r/fermentation [link] [comments]

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