Tag Archives: Yuzu

美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese Gastronomy: Yuzu Koshio/Lime & Chilies Mix-Recipe

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Yuzu Koshio or lime and Chili mix is prepared with green hot chili (as opposed to red one) and lime skin/zest.
It is quite comnon in Kyushu Island, especially in Oita Prefecture, as well as far as in Okinawa.
It is quickly becoming more and more popular all over Japan, and is even locally produced in our Prefecture, Shizuoka!
It is a very versatile condiment that can be used in all kinds of Asian cuisines by vegans, vegetarians and omnivores alike!

Here is a simple recipe. Don’t forget you can replace green chilies with red chilies for two varieties!

INGREDIENTS:

-Green lime: 1 large
-Fresh green chilies: 6
-Salt: to taste

RECIPE:

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-Peel the lime.
Wash the lime zests and green chilies in clean cold water.

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-Chop lime zests as fine as possible.

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-Cut the chilies in two, discard the seeds and chop them all as fine as possible.

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-Grind lime zests and chilies with a pestle so as to obtain a paste.

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-Add salt (experimentation might be needed there) and mix well.

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-Add lime juice (experimentation might be needed there, too) and mix well.

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-Wrap the mix in cellophane paper and store in a tupperware box, or pour it inside a small bottle. Keep it in the fridge away from the light.
Consume as soon as possible!

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Must-see tasting websites:

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-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Vegan Yuzu Sherbet

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In these hot days of summer, yuzu are abundant and make for simple and great desserts.
Here is a very simple recipe that should please vegans and friends with special needs!

Vegan Yuzu Sherbet!

INGREDIENTS:

-Yuzu: 2 small
-Sufar: 80 g
-Lemon juice: a little
-Warm water: 1 cup/200 cc/ml

RECIPE:

-Grate the skin/zest of the first yuzu. Peel just enough of the skin/zest of the second yuzu and cut into thin thin strips (for decoration).
Press the juice off both yuzu.

-Dissolve the sugar completely in the warm water. Add yuzu juice and a little lemomn juice.

-Let cool completely. Pour ininside a Tupperware and leave inside the freezer for 2 hours. Take out 2~3 times and break and mix around with a spoon.

-When it has reached the wanted state, serve it in a bowl of your choice with yuzu peel and some fresh mint for decoration!

Easy, ain’t it?

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Vegan Japanese Cuisine: Yuzu Miso Dressing

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Vegan and vegetarians do sometimes experience problems making dressings for their food.
The Japanese have an easy and very tasty way to remedy for such an issue:
Yuzu Miso Dressing/Lime and miso dressing!

INGREDIENTS: To accompany 5 steamed turnips

-White miso: 150 g
-Dashi: (Check HERE for Vegan Recipe!): 2~ tablespoons
-Japanese sake: 2 tablespoons
-Sugar: 2 teaspoons
-Yuzu/lime juice: 2 teaspoons
-Yuzu/Lime zest (finely chopped or better, grated): 1/2

RECIPE:

-In a pan drop the white miso, sugar, sake and dashi. Mix well until the sugar is dissolved. Switch on fire.

-Cook on a small fire for 7~8 minutes. Switch off fire. Add the yuzu/lime juice and grated yuzu/lime zest. Mix well.

-Pour over steamed vegetables and serve immediately.

Easy, isn’t it? But delicious!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Cuisine: Daikon Chrysanthemums

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Here is a simple and “artistic” recipe using daikon and yuzu/lime.
It’s called 菊花大根/Kikuhana Daikon which can be translated as Chrysanthemum Daikon.
You don’t need Chrysanthemums, but only cut the daikon into the shape of the flower!

INGREDIENTS:

-Daikon: Roughly a quarter.
-Lime: 1
-Salt: a little
-Sugar: 3 tablespoons

RECIPE:

-Cut the daikon into slices you will then trim into the shape of flowers with a knife or a mold. As for the trimmings you may add them to the whole marinade and serve them with another salad or side dish.

-Sprinkle the daikon flowers with a little salt and let them marinate for 10~15 minutes.

-Peel the lime and cut the skin/zest into thin strips.

-In a bowl, press out the lime juice. If you don’t get enough, add rice vinegar to it until you obtain the equivalent of 3 tablespoons of “juice”. Add the sugar and lime zest strips and mix well.

-Drain the daikon flowers (and trimmings if included). No need to press them hard. Add them to the marinade. Cover with cellophane paper and let marinate inside the fridge for a whole day.

-Serve it in a nice “artistic” fashion!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking

Please check the new postings at:
sake, shochu and sushi

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