ゆず味噌のタレ: Tangy and umami-packed glazed goodness
Fire up Japanese Yuzu Misoyaki with everything from salmon to eggplant in under 20 minutes!
Yuzu gives this classic Japanese glaze a bright, zippy twist. Slather it on everything from salmon to chicken skewers and you’ve got tangy, umami magic.
Hard-to-get ingredients, but we got them. No substitutes, no swaps, just proud, loud Asian flavors without cultural compromise.
We go the distance so you don't have to - sampling from 15+ suppliers for a single ingredient and importing high-quality ingredients directly from Asia that aren't being brought in by any other food brands.
Cane sugar, sake, red miso (filtered water, soybeans (non-genetically modified), rice, sea salt, alcohol), white miso (filtered water, soybeans (non-genetically modified), rice, sea salt, alcohol), shio koji (koji (Aspergillus oryzae), filtered water, sea salt, alcohol), lemon juice concentrate, yuzu peel, lemon peel
Servings: 2, Servings per container
Serving Size: 1/2 Package (25g)
This sauce on roasted salmon is sublime. Flavorful but not overpowering. My favorite way to cook salmon now
I would eat this every day if I could. It makes a delicious marinade for tofu and pairs beautifully with every fresh vegetable I've tried it with.
This is what teriyaki dreams of becoming. These are new flavors to me and I absolutely loved them!
I don't like salmon , but need to eat it. This Sauce is the only way I can make a deliciious baked/broiled Salmon that I will gobble up. My husband who loves salmon any which way, just loves it prepared this way!
My cousin introduced me to omsom on a ski trip. I was so impressed by how fast and easy it was to whip up something so delicious. The yuzu misoyaki is out of this world. Plus, being on the slopes all day, the last thing we wanted was to spend a ton of time cooking. These starters are a game changer - for ski days, weeknights, or any day.
Pan seared some scallops and then tossed with Yuzu Misoyaki Starter and broiled, awesome!