It took farmers in the Tajima region of northern Hyogo Prefecture over a decade to unlock the secrets of growing this rare peppercorn which has now become a regional specialty. Especially in the Kyushu region of Japan, it is widely used for a variety of foods. Try using this finishing salt on grilled chicken or asparagus. Senbei are local treats that have the sweetness of a cookie with the crispy crunch of a cracker, and are often given as gifts or served to guests. It’s often served with Japanese skewers, sushi , or sashimi. Yuzurikko was founded by Sumie Misawa, a 66-year-old woman who noticed that many pesticide-free yuzu in the area were being thrown away or left unused, as aging farmers were no longer able to hike into the mountains to harvest them. A single bite-full of noodles is picked up with chopsticks, quickly dipped in the sauce, then eaten right away. Ingredients: Yuzu juiceSuggested uses: Use whenever the dish calls for a splash of citrus. This salt is made with what the Japanese classify as 'Snow Salt'. It is used to make liquor (such as yuzukomachi, 柚子小町) and wine. When viewed from far away, the Kirishima Mountain range appears like an island floating in a sea of fog, and is full of lush beautiful nature. YUZU SANSHO (柚子山椒)Producer: Tajima BreweryPrefecture: Hyogo. The rock salt, mined from a 420 million year-old salt dome and processed using the Alberger method, delivers a subtle flavor and texture. With a desire to revive the area and bring attention to its agricultural treasures, Suki Tokusan began specializing in locally grown ingredients, such as chestnuts and yuzu, to create their own regional products such these yuzu senbei and sour yuzu chips. This artisanal salt from Mera Foods includes locally cultivated yuzu peels which are dried and ground before being combined with salt left behind by the high tides around Miyazaki prefecture. Yuzu and chicken are a classic pairing in Japanese cuisine. “Yuzu (柚子)” is a citrus fruit that grows in East Asia, which is very fragrant but has a strong acidity. Mix with chillies and salt. Yuzu juice drinks with a Yuzu-salted edge! Although bright yellow yuzu fruits can be seen growing throughout Japan in the fall, finding fresh yuzu abroad can be challenging. Slivered yuzu rind is used to garnish a savoury, salty egg-pudding dish called chawanmushi, as well as miso soup. You can dress up your ice cream and sorbet with Yuzu Salt, add it to your chocolate desserts, and perfect your concoction with a hint of yuzu elegance. The flavorful, aromatic peel of yuzu can be thinly sliced and used when cooking, pickling vegetables, or delicately candied to make these Sour Yuzu Chips. Ingredients: Noodles: Wheat flour, buckwheat flour, yuzu (from Japan), salt, pumpkin powder (from Japan); Tsuyu (sauce): Soy sauce (pure brew), mirin, sugar, bonito extract, salt, potato shavings, frigate mackerel shavings, kelp (some ingredients include wheat and soybeans)Suggested uses: Boil the noodles for 3 mins then drain. Salt has a special significance in Japan far beyond its culinary uses. She didn’t want to see these precious fruits go to waste so she decided to create her own yuzu company and brought in younger farmers to help with the harvest. Japanese soba noodles, made from buckwheat, have a buttery smooth nutty flavor. YUZU SALT (ゆずの塩) Producer: Mera Foods Prefecture: Miyazaki. Salt has a special significance in Japan far beyond its culinary uses. In Shinto belief, salt has the power to purify land and guard a home from impurities. Use tiny amounts in hot miso soup or in a dipping sauce. It also enhances soup dishes including soba and udon. Growing wild in the mountains of Hyogo Prefecture are short, sturdy trees with sharp thorns known as prickly ash. Made with Bando Farm’s whole yuzu fruit and rock salt sourced and processed in the U.S., Yuzu Salt exhibits a refreshing aroma with a mild sour taste. Bando Farm’s Yuzu Salt is so versatile that it can be used in all kinds of cuisines from Japanese to Western to Asian. The region’s mountainous terrain and climate is well suited to growing flavorful, juicy yuzu with its cool, rainy summers. Yuzu farmers in Miyazaki Prefecture are known for their commitment to traditional cultivation and small batch processing to ensure consistent quality of their specialty products. These trees produce sansho, a Japanese spice with a woodsy, tart flavor and a heat similar to Sichuan peppercorn. Instead of dipping the food into a sauce, you delicately touch the fried food into the salt to pick up a hint of flavor and to enhance the flavor of the food. Ingredients: Yuzu peel, granulated sugar, citric acid, vitamin CSuggested uses: Enjoy as is or chop finely and sprinkle on yogurt or ice cream, or stir into muffin batter or scone dough.Nutritional information: N/A, YUZU SOBA NOODLES WITH TSUYU DIPPING SAUCE (柚子そば)Producer: Honda shotenPrefecture: Shimane. Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt.
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