Yuzu-Miso

In Kyoto, where I brought up, people usually use shiromiso, light coloured and relatively sweet miso, and we sometimes add skin or juice of Yuzu (Japanese citrus) for a variation. Yuzu-Miso works effectively for use with meat dishes. For example, brush lamb ribs with Yuzu-Miso and baked the surface to the point of caramelized lightly. The rich flavor from Maillard reaction is added and savory smell rises. Following sour taste of Yuzu will make the flavor of dish more attractive. I would love to create such a chocolate. Please enjoy evolutionary chocolate of Miso.

SUSUMU KOYAMA’S CREATION INTERNATIONAL CHOCOLATE AWARDS2014
(NEW YORK→LONDON)