Farmhouse Recipe: Our Family Recipe For Yuzu Miso

Farmhouse Recipe: Our Family Recipe For Yuzu Miso

A miso packed with yuzu that goes well with dengaku dishes. Besides daikon radish and konnyaku, it also matches well with chikuwa fish sticks and boiled vegetables.


Blended miso (red and white miso)
150 g
5 tablespoons
2 tablespoons
2 tablespoons


1. Wash the yuzu well, and grate the peel. Squeeze out the juice.
2. Put the [A] ingredients in a pan, and cook over medium heat while stirring constantly with a wooden spatula so that it doesn't burn. (4 to 5 minutes.)
3. Turn off the heat, add the grated yuzu peel and juice, mix well and it's done.
4. Pack into a jar that has been sterilized in boiling water. It will keep for 2 weeks in the refrigerator.
5. It's great on quickly boiled chikuwa.
6. This is standard konnyaku dengaku (konnyaku with miso paste).
7. Blanch a Chinese cabbage leaf, cut into 1 cm wide slices, and mix with some yuzu miso for a little side dish.

Story Behind this Recipe

I wanted to make a miso paste packed with the fragrance of yuzu. This recipe was created after lots of experimentation.