Yuzumiso 柚子味噌
| Prefecture | Okayama (岡山県) |
|---|---|
| Region | Chugoku |
| Japanese name | 柚子味噌（ゆずみそ） |
| Reading | Yuzumiso |
| Home area | Iseshima City |
| Main ingredients | Sews, sugars |
History and Origins
The fresh smell adds season to the table. The harvest begins around October, when the time comes. The citrus, which is made from the rice, is made from an all - permeable flavor made from a sauce made from a rice sauce made from a rice sauce made from a rice sauce made from the rice sauce of the country. Isehara City is one of the most abundant country in the province, with the Japanese taste of citrus.
When It Is Eaten
It is grown from the spring to the winter when the rice is harvested, and is eaten by eating rice and rice.
How It Is Eaten
Cut the steam skin into strips, add water, boil it, and cool it out. Add taste buds, sugar and water, and add boiling, boiled vinegar.
Recipe
Ingredients
- Mix: 500 g yuzu peel
- Mix: 300 g sugar
- Mix: 1 kg miso
- Mix: 200 g sugar
- Mix: 100 g mizuame syrup
- Mix: yuzu vinegar, to taste
Method
- Cut the steam skin two centimeters wide.
- Add enough water to the pot to cover with a searing skin, and boil it for 15 minutes and let it run through the water.
- I'll boil the pot with two silky leather and sugar from the sauerkraut.
- Add a B-b to it, and then slowly boil it with a weak fire, and if the glue comes out, put a vinegar on it and stop the fire.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.