Miso (Yuzu Miso) | Transcript of recipe from Registered Dietitian: Ayako Sekiguchi's Wellness Kitchen

・In step 1, the yuzu is sliced thinly and then chopped.
・Since mirin contains alcohol, it has the effect of softening the ingredients, so boil it with yuzu first.
・You can use your favorite miso.
・Since the consistency varies depending on the type of miso, you can adjust the consistency by adding water.
・You can also eat it with furofuki radish or oden.
・Can also be used as a sauce for steamed taro.
・If you spread Yuzu miso on food and grill it, the flavor will increase.
・You can also pair it with grilled chicken or green onions.
・Can be stored in the refrigerator for 2 weeks.
・If frozen, it can be preserved all year round.
・If you really don't like the bitter taste, make it using only the yellow skin of the yuzu.