RECIPE: Marc Matsumoto's Yuzu Miso
Tangy and savory with just a hint of sweetness, this fragrant condiment has many uses that make it as versatile as it is delicious. Serve it as a dip with vegetable sticks as an appetizer, thin it out with a bit of water and drizzle it over steamed vegetables to make a side, or slather it onto pan-fried tofu to make an entre.
Ingredients
- 1 tbsp 100% yuzu juice
- 4 tbsp miso
- 2 tsp kokuto (Okinawa black sugar) powder
Instructions
- Stir all of the ingredients together until the sugar is fully dissolved.
Recipe courtesy of our friend Marc Matsumoto of No Recipes
