All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Yuzu miso / sweet miso with yuzu citrus

Yuzu, a winter citrus, instantly adds an intriguing aroma and transforms any miso paste into an amazing sauce.

Whole recipe:
216 calories; 7.2 g protein; 2.2 g fat; 36.5 g carbohydrate; 31.7 g net carbs; 1,369 mg sodium; 0 mg cholesterol; 4.8 g fiber

1 tablespoon (18 g):
34 calories; 1.1 g protein; 0.4 g fat; 5.8 g carbohydrate; 5.0 g net carbs; 218 mg sodium; 0 mg cholesterol; 0.8 g fiber

(makes approx. 115 g [6 tablespoons + 1 teaspoon] yuzu miso)
1 yuzu citrus
72 g (4 tbsp) Saikyo miso (or any miso of your choice)
1 tbsp sake
1 tbsp mirin


In stovetop-safe container, put miso, sake and mirin, and cook on low heat until somewhat thickened.

Remove from heat.


Grate yuzu peel (only yellow surface; white part underneath is very bitter), and juice quarter or half of fruit into miso mixture.

Mix well.

  • Depending on size of yuzu, the peel of half a fruit may be enough. Check taste as you add the peel (and juice).
  • Saikyo miso itself is very sweet. When using other types of miso, you probably want to add more mirin. 
  • Saikyo miso also is on the low end of sodium content (342 mg sodium per 100 g miso). Other miso could easily contain twice as much sodium.
  • Miso nutrition information labels tend to vary by manufacturer. Some are based on 1 tablespoon, some on 3/4 teaspoon, while some say 20 grams per tablespoon and others 15 or 18 grams per tablespoon. If you are on a reduced-sodium diet, these minor variations could make a big difference -- make sure to check information by weight, not volume, when comparing miso products for purchase.  

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