NOURISHING ESSENTIALS (October 2019) - Yuzu

Yuzurikko's yuzu miso has been one of our most popular products and once you taste it you'll understand why. It's extremely versatile and can be used on rice, tofu and fish, as a vegetable dip, in sauces or dressings or in marinades.  

And the story behind Yuzurikko will make you love it even more.

Yuzurikko was founded by Sumie Misawa, a 66-year-old woman living in Tokushima prefecture, a region famous for its yuzu. She noticed that many pesticide-free yuzu were being thrown away or left unused, as many of the yuzu trees grow on steep mountain slopes and the aging yuzu farmers were no longer able to harvest them. She didn't want to see these precious fruits go to waste so she decided to help with the harvesting and to create her own yuzu products.

Learn more about Sumie and Yuzurikko in our Producer Spotlight. 

Suggested use: Extremely versatile, you can use this on rice, tofu and fish, as a vegetable dip, in sauces or dressings or in marinades. Please note this is not to be used for miso soup.
Ingredients: Rice miso (rice (domestic), soy (non-GMO), salt (from Tokushima)), beet sugar (from Hokkaido), yuzu (from Tokushima)
Nutritional information: Per: 100g, Calories: 244kcal, Total Fat: 1.5g, Sodium: 4.6g, Total Carbohydrate: 53.6g, Protein: 4.1g

(OITA CHITOSEMURA NOUSANKAKOU)

A popular condiment in Japan, yuzu kosho is a spicy paste made from fresh chilies, which are then fermented with salt and yuzu zest. The mixture of chiles, citrus, and salt combine together to make a truly sublime, explosive flavor. Just a dollop of this paste with its spicy, salty flavor will enliven any dish! Try on fish, steak, noodles, and soups.

Oita Chitosemura Nousankakou is located in Bungo Ono City, in Oita Prefecture in Kyushu, hallway between the flatlands and mountains. The climate is temperate, between 15-16°C throughout the seasons, and is perfect for growing fresh fruits and vegetables, including succulent, juicy citrus fruits, which have been cultivated in the area since ancient times.

Given their unique location, Oita Chitosemura Nousankakou is able to utilize the beautiful surrounding nature to produce a variety of Japanese citrus fruits including yuzu, kabosu (another unique Japanese citrus fruit which has been cultivated in the Oita Prefecture for 300 years) and daidai. They even change how the citrus fruits are squeezed based on their individual characteristics! 

As there are only three ingredients in yuzu kosho (yuzu zest, chili peppers and salt), the quality of each ingredient truly matters. The original zest of the yuzu fruit is used to maintain its rich flavor and fragrance, and is combined with the pure hot spice of the chili peppers and domestic salt.

Suggested use: Use to add aromatic acidicity (and mild heat) to rice dishes, noodles, soups, fish, vegetable dishes, and chicken. Whip up a quick dressing using yuzu kosho, soy sauce, mirin, and rice vinegar to toss with roasted vegetables.
Ingredients: Yuzu zest, chili pepper, salt
Nutritional information: Per: 100g, Calories: 58kcal, Total Fat: 0.7g, Sodium: 17.2g, Total Carbohydrate: 11.3g, Protein: 1.5g

 

(JA ANAN)

Finding yuzu fruit outside Japan can be rare and challenging, but thanks to this 100% authentic, fresh Japanese yuzu juice from Tokushima, you can enjoy the subtle, almost grapefruit-like flavor of yuzu anywhere. 

Tokushima is famous for its prized yuzu and the city of Anan is where yuzu cultivation thrives. In the summer, it is cool and rainy and the temperature difference between day and night is unique to this mountainous area, making it perfect for producing flavorful and juicy yuzu.

JA Anan is part of the Japan Agricultural Co-operatives (JA orNōkyō (農協)). It was originally founded by the Japanese government as a regulating body of its agricultural industry, but now takes on a more grassroots farmers’ organizational feel. Their aim is to promote better farming activities in Japan and to provide support to local farmers and producers. There are almost 700 regional members that participate in everything from production, packaging, transportation and marketing of locallyfarmed goods.

Suggested use: Use whenever the dish calls for a splash of citrus. Just a few drops will transform your vinaigrettes and soy sauce-based dressings. Try mixing with mayonnaise to make a dip for seafood. The complex and delicate flavor of yuzu will bring a unique twist to ceviches, fish dishes, and desserts. Also makes a great addition to cocktails!
Ingredients: 100% yuzu juice
Nutritional information: Per: 100g, Calories: 21kcal, Total Fat: 0.1g, Sodium: 0.0g, Total Carbohydrate: 7.0g, Protein: 0.5g