Posts Tagged ‘yuzu’

Mizore, which literally means “sleet” in Japanese, is also a culinary term used to describe clear soups or nabe-mono into which finely grated daikon radish has been stirred.  Ae stands for Ae-mono, one of the basic categories of Japanese cuisine in which small-cut ingredients (often cooked vegetables such as spinach or green beans), are tossed […]


Yuzu Cheesecake

28Sep09

Ingredients: cream cheese, 200 grams (about 7 oz ) plain yogurt, 160 cc (about 5.5 oz) fresh eggs, 2 granulated white sugar, 2/3 cup flour, 3 Tablespoons sugared yuzu peel, 100 grams (about 3.5 oz) orange liqueur, 1 teaspoon pie crust whipped cream for garnish (optional) freeze-dried yuzu zest for garnish (optional) The photo below […]


One of the few food-related traditions that I inherited from my childhood home is “o-zoni,” or Japanese New Years Soup. The “o” is an honorific, so from here on I’ll refer to it as zoni. Zoni is a soup containing mochi rice cakes, and for the first 30 years of my life it never occurred […]


Here’s another recipe I devised to take advantage of the wonderful flavor and fragrance of yuzu. The construction of this terrine is an idea that grew out of an earlier attempt to make lasagna with gyoza wrappers. Ingredients: smoked scallops, 1/2 pound, coarsely chopped butter, flour, milk to make a white sauce smoked salmon, about […]


Ingredients: 10-12 fresh or defrosted shucked oysters, patted dry and dusted with potato starch (or corn starch, or flour) 8 large, or 12 small, fresh shiitake mushrooms, hard stem tips removed, caps sliced or diced. a bit of flour and milk for a white sauce made from the oyster drippings 1/2 cup Shiso-Walnut Pesto (recipe […]