But if you really want to ramp up the umami taste, then consider another ingredient: yuzu kosho. The fermented Japanese paste is made from the zest of yuzu, a hybrid citrus fruit that is tart ...

yuzu zest, and salt in this paste. Occasionally, other ingredients such as kombu, a type of kelp seaweed, may be added. This popular fermented condiment has the consistency of relish and is prized ...

I do not like coleslaw. Like ever, for any reason. If it's on the menu, I'm asking for a swap. If I'm served coleslaw, I ...

the F&W test kitchen preferred the fruitier flavor of red yuzu kosho compared to the more vegetal flavor of the green paste. Use leftover yuzu kosho in pan sauces, marinades, and salad dressings ...

“The perfume that’s captured from the skin is important,” says the 46-year-old chef Zaiyu Hasegawa of Den, in Tokyo’s Jingumae district, who makes a yuzu kosho paste from the ...

Umeboshi paste is also fantastic tossed with pasta; I like to incorporate a teaspoon in a cod roe butter sauce, occasionally adding yuzu juice and some chiffonade-cut shiso to brighten the richnes ...

Yuzu is a fragrant citrus fruit with a bumpy skin found in many Japanese dishes. The taste is more intense and floral than lemon, with a tartness more akin to grapefruit. You may have seen yuzu in ...

Yuzu has been trending in the United States for a few years now. Michelin-starred chefs, craft breweries, and foodies across the country pay a premium for the hard-to-find fruit. All the while, in ...

They spent a year developing the best mix of yuzu paste, dried grass and corn powder. They fed this mix to the cattle for one month and saw an improvement in their liver and kidney functions.