Suki Tokusan artfully stews the peels in natural granulated sugar to add the right amount of sweetness to the tart, acidic notes of the yuzu peel. The rock salt, mined from a 420 million year-old salt dome and processed using the Alberger method, delivers a subtle flavor and texture. Unlike ramen noodles, which are served in a rich broth with toppings, soba noodles are often served plain with just a simple, soy based dipping sauce on the side. Ingredients: Yuzu juiceSuggested uses: Use whenever the dish calls for a splash of citrus. Honda Shoten uses 100 years of traditional raw soba making methods to create their additive-free, homemade soba from freshly ground domestic buckwheat flour. Asakura sansho has a history dating back over 400 years, but almost became extinct as its shallow root system makes it difficult to cultivate. serving suggestion: If you know Yuzu, you might recognize the sharp, not so sweet character coming through, with its underlying citrus dancing around on your buds. Try mixing with mayonnaise to make a dip for seafood, or added to ceviches, fish dishes and even desserts.Nutritional information: N/A, YUZU SALT (ゆずの塩)Producer: Mera FoodsPrefecture: Miyazaki. From cocktails to desserts to savory dishes, yuzu citrus is taking the culinary world by storm. ! This artisanal salt from Mera Foods includes locally cultivated yuzu peels which are dried and ground before being combined with salt left behind by the high tides around Miyazaki prefecture. Yuzurikko was founded by Sumie Misawa, a 66-year-old woman who noticed that many pesticide-free yuzu in the area were being thrown away or left unused, as aging farmers were no longer able to hike into the mountains to harvest them. She didn’t want to see these precious fruits go to waste so she decided to create her own yuzu company and brought in younger farmers to help with the harvest. Senbei are local treats that have the sweetness of a cookie with the crispy crunch of a cracker, and are often given as gifts or served to guests. Both plain and seasoned salts can be found in a small dish accompanying many dishes including tempura and other fried foods. This yuzu-blended finishing salt is a perfect addition to your kitchen, simply because it’s exquisite and unique. YUZU SANSHO (柚子山椒)Producer: Tajima BreweryPrefecture: Hyogo. The Japanese paste easily made from combining yuzu, chiles, and salt drops a flavor bomb on everything it touches. The rock salt, mined from a 420 million year-old salt dome and processed using the Alberger method, delivers a subtle flavor and texture. Especially in the Kyushu region of Japan, it is widely used for a variety of foods. They can be found in a myriad of flavors and textures based on their regional ingredients. ), with grilled meat, fish or vegetables, in pasta dishes, in stir fries, or on gyoza. Ingredients: Wheat, egg, granulated sugar, soft brown sugar, starch syrup, sugar, yuzu paste, raw yuzu paste, starchSuggested uses: Enjoy as is or with tea or coffee.Nutritional information: N/A, SOUR YUZU CHIPS (ゆずスッパイチップス)Producer: Suki TokusanPrefecture: Miyazaki. Recipe: Homemade Japanese Ponzu Just a few drops will transform vinaigrettes and dressings. You can take advantage of its citrusy, salty sensation when making sweets and cocktails as well. Try using this finishing salt on grilled chicken or asparagus. Sumo wrestlers throw handfuls of salt before fighting to purify the ring. The noodles are kept separate to preserve their texture and to ensure that they don’t become soggy. Ingredients: Yuzu peel, sansho, salt, vinegarSuggested uses: Use as a seasoning in soups (miso soup, noodle soups, etc. These trees produce sansho, a Japanese spice with a woodsy, tart flavor and a heat similar to Sichuan peppercorn. With a desire to revive the area and bring attention to its agricultural treasures, Suki Tokusan began specializing in locally grown ingredients, such as chestnuts and yuzu, to create their own regional products such these yuzu senbei and sour yuzu chips. But where it really shines is as a component in a dish. Yuzu and chicken are a classic pairing in Japanese cuisine. It took farmers in the Tajima region of northern Hyogo Prefecture over a decade to unlock the secrets of growing this rare peppercorn which has now become a regional specialty. Unlike other yuzu salt that uses only the rind, it also contains components from the pulp and juice, making it particularly zesty and exciting. Sign up here to receive exclusive offers, Japanese recipes and cooking tips straight to your inbox. How to use this Yuzu Salt: Bando Farm’s Yuzu Salt is so versatile that it can be used in all kinds of cuisines from Japanese to Western to Asian. METHOD. Ingredients: Yuzu peel, granulated sugar, citric acid, vitamin CSuggested uses: Enjoy as is or chop finely and sprinkle on yogurt or ice cream, or stir into muffin batter or scone dough.Nutritional information: N/A, YUZU SOBA NOODLES WITH TSUYU DIPPING SAUCE (柚子そば)Producer: Honda shotenPrefecture: Shimane. Growing wild in the mountains of Hyogo Prefecture are short, sturdy trees with sharp thorns known as prickly ash. Ingredients: Noodles: Wheat flour, buckwheat flour, yuzu (from Japan), salt, pumpkin powder (from Japan); Tsuyu (sauce): Soy sauce (pure brew), mirin, sugar, bonito extract, salt, potato shavings, frigate mackerel shavings, kelp (some ingredients include wheat and soybeans)Suggested uses: Boil the noodles for 3 mins then drain. The addition of yuzu in the dipping sauce gives a unique twist to the classic soba noodle sauce, providing a citrus zest to the sweet mirin and umami-rich soy sauce. You can dress up your ice cream and sorbet with Yuzu Salt, add it to your chocolate desserts, and perfect your concoction with a hint of yuzu elegance. The region’s mountainous terrain and climate is well suited to growing flavorful, juicy yuzu with its cool, rainy summers. Wash the yuzu, grate the zest, or peel the skin and chop it up in a food processor. These senbei have a subtle citrus sweet taste from the added yuzu, which is sourced from Kobayashi City in Miyazaki Prefecture. YUZU SALT (ゆずの塩) Producer: Mera Foods Prefecture: Miyazaki. Use tiny amounts in hot miso soup or in a dipping sauce. Although bright yellow yuzu fruits can be seen growing throughout Japan in the fall, finding fresh yuzu abroad can be challenging. Instead of dipping the food into a sauce, you delicately touch the fried food into the salt to pick up a hint of flavor and to enhance the flavor of the food. In Shinto belief, salt has the power to purify land and guard a home from impurities. Japanese soba noodles, made from buckwheat, have a buttery smooth nutty flavor. It is used to make liquor (such as yuzukomachi, 柚子小町) and wine. Yuzu farmers in Miyazaki Prefecture are known for their commitment to traditional cultivation and small batch processing to ensure consistent quality of their specialty products. Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt. Mix with chillies and salt. Sumo wrestlers throw handfuls of salt before fighting to purify the ring. Yuzu salt can be described as floral, zesty, bright and exciting. Use this salt to make our Yuzu Salty Dog cocktail! The flavorful, aromatic peel of yuzu can be thinly sliced and used when cooking, pickling vegetables, or delicately candied to make these Sour Yuzu Chips. Suki village merged with the nearby city of Miyazaki after its population fell to only 2,000 people. 25g salt. Culinary Uses For Yuzu. Salt is also cherished in Japanese food. Nutritional information: N/A. This salt is made with what the Japanese classify as 'Snow Salt'. It adds a very nice kick to your dish. Fish, steak, noodles, soups, and … Order by Nov 30th to receive your OSHOGATSU (JAPANESE NEW YEAR CELEBRATIONS) themed December Nourishing Essentials and Winter Seasonal Delights Care Packages or try one of our Collections Care Packages for the holidays! Tokushima is famous for its yuzu. Yuzu kosho (柚子胡椒) is a pasty Japanese condiment that’s made with fresh yuzu zest, green Thai chili peppers, and salt. It’s a versatile salt that brightens up your dish in appearance and taste and ultimately elevates your menu. In Shinto belief, salt has the power to purify land and guard a home from impurities. Store in a sterilised jar with an airtight lid in the fridge for 3 months or longer. Slivered yuzu rind is used to garnish a savoury, salty egg-pudding dish called chawanmushi, as well as miso soup. Add some pizzazz to marinades, sauces or sprinkle over your favorite fried foods. One can judge the quality of soba noodles by the lack of odor when boiled - low quality soba noodles carry an odor, while these high quality noodles are virtually odorless. , simply because it ’ s often served with Japanese skewers, sushi, or sashimi as! 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