Pasta night gets a twist. The Japanese chilli and yuzu spice paste, yuzu kosho, made using the fermented rind of immature yuzu, adds a kick of spicy heat to this dish. serves Bring a large saucepan of ...
Highlights from the menu include the Angry Zengo Maki Roll, a spicy delight with tuna and avocado, accented with lemon and yuzu kosho mayo. The Lobster Roll is another standout, blending the sweetness ...
Time to move over, mayonnaise. If you want to dress up a classic fish sandwich, these underrated toppings will take the ...
Sun-kissed and seafood-forward dining by the ocean.
1. A dish of wild turbot, zucchini, saffron, mussel and rose at Mélisse. 2. Shima aji tart with yuzu kosho and caviar. (Jordana Sheara / For The Times) When he reaches his team of four chefs from ...
All that glitters is not always gold when it comes to restaurants with multi-million-dollar waterfrontages, but Sydney caters ...
Fried until gloriously golden, the frenched wings are served in a pool of vivid red sauce starring yuzu kosho, a punchy paste made of yuzu peels and gochujang. “It’s a lot of fun – and spicy!” ...
Delicate petals of lemongrass-cured Montauk fluke are dabbed with yuzu-kosho-marinated purple daikon and glowing orange beads of trout roe that pop in the mouth. And you taste those threads in the ...
Made with yuzu kosho (a Japanese seasoning made from chili peppers, yuzu peels, and salt), avocado, and rice pearls, the delectable dish is an elevated take on the poke I grew up with in Hawaii.
The secret is in extraordinary ingredients beautifully prepared by confident chefs who know their beurre blanc from yuzu kosho, along with friendly service and sumptuous décor. Sure, your wallet ...
But Sakai’s innovative flair really comes through in her own genius riffs, like adding a dollop of salty miso to stewed, caramelized apples for apple pie, or incorporating spicy yuzu kosho in a ...
Flounder topped with yellow curry and fried curry leaves is one star of the woodfired-powered kitchen, alongside David Blackmore wagyu skirt with yuzu kosho; and braised mustard greens with hazelnuts.