i've seen yuzu kosho used as a condiment for salmon belly tataki for a
while, but recently i got served an appetizer of salmon chunks
marinated in soy sauce & topped with a mixture of tofu, avocado(?) &
yuzu kosho that was terrific.

i've gotten salmon belly from the fishmarket (at $1.29/lb!!!!) and
been able to duplicate the tataki using the trusty old blowtorch with
tasty results, topped with yuzu kosho from a nearby asian grocery
store. from what i've seen so far it seems to work best as a condiment
to ingredients that have a slippery/oily mouthfeel. but i'd be
interested to hear of any other dishes/recipes any of you know of that
uses yuzu kosho.

thanks.

barry

p.s. i posted a similar message previously but as google barfed i'm
not sure it made it. if this turns out to be a duplicate, oops...

"danseur" wrote in message
om...
i've seen yuzu kosho used as a condiment for salmon belly tataki for a
while, but recently i got served an appetizer of salmon chunks
marinated in soy sauce & topped with a mixture of tofu, avocado(?) &
yuzu kosho that was terrific.

i've gotten salmon belly from the fishmarket (at $1.29/lb!!!!) and
been able to duplicate the tataki using the trusty old blowtorch with
tasty results, topped with yuzu kosho from a nearby asian grocery
store. from what i've seen so far it seems to work best as a condiment
to ingredients that have a slippery/oily mouthfeel. but i'd be
interested to hear of any other dishes/recipes any of you know of that
uses yuzu kosho.

thanks.

barry

Yuzugoshou can be quite good on very un-oily things too.
My favorite is using it on Yudoufu (Hot tofu in dashi, with a deash of
ponzu) in the
winter time as the hot tofu and spicy yuzugoshou really warms me up.

"Musashi" wrote in message .com...
"danseur" wrote in message
om...
i've seen yuzu kosho used as a condiment for salmon belly tataki for a
while, but recently i got served an appetizer of salmon chunks
marinated in soy sauce & topped with a mixture of tofu, avocado(?) &
yuzu kosho that was terrific.

i've gotten salmon belly from the fishmarket (at $1.29/lb!!!!) and
been able to duplicate the tataki using the trusty old blowtorch with
tasty results, topped with yuzu kosho from a nearby asian grocery
store. from what i've seen so far it seems to work best as a condiment
to ingredients that have a slippery/oily mouthfeel. but i'd be
interested to hear of any other dishes/recipes any of you know of that
uses yuzu kosho.

thanks.

barry

Yuzugoshou can be quite good on very un-oily things too.
My favorite is using it on Yudoufu (Hot tofu in dashi, with a deash of
ponzu) in the
winter time as the hot tofu and spicy yuzugoshou really warms me up.

thanks. another chef mentioned putting it on tofu but i wasn't sure
what meant.
now, when you say "in dashi" it sounds more like a soup. either way, i
would still consider the tofu to have a slippery texture that the
yuzugoshou would contrast with.

this afternoon my sushi chef put some on one of my pieces of uni
(nigiri but no seaweed. and on the other he put a piece of homemade
marinated seaweed - recipe from his mother - that had a plum essence.
probably not purist but they were both interesting).

AND after lunch today i got to watch him filet two FUGU for two
(advance order)omakase dinners this evening. it was fascinating to
watch and pretty cool to get the chance to absorb little tidbits of
info like how they tend to use males (the fish eggs are also toxic),
how to look at the skin to judge the quality, watching him squeeze the
stuff out of the backbone, as it's also toxic, etc. i had had no idea
that he'd had that kind of training.

barry

"danseur" wrote in message
om...
"Musashi" wrote in message
.com...
"danseur" wrote in message
om...
i've seen yuzu kosho used as a condiment for salmon belly tataki for a
while, but recently i got served an appetizer of salmon chunks
marinated in soy sauce & topped with a mixture of tofu, avocado(?) &
yuzu kosho that was terrific.

i've gotten salmon belly from the fishmarket (at $1.29/lb!!!!) and
been able to duplicate the tataki using the trusty old blowtorch with
tasty results, topped with yuzu kosho from a nearby asian grocery
store. from what i've seen so far it seems to work best as a condiment
to ingredients that have a slippery/oily mouthfeel. but i'd be
interested to hear of any other dishes/recipes any of you know of that
uses yuzu kosho.

thanks.

barry

Yuzugoshou can be quite good on very un-oily things too.
My favorite is using it on Yudoufu (Hot tofu in dashi, with a deash of
ponzu) in the
winter time as the hot tofu and spicy yuzugoshou really warms me up.

thanks. another chef mentioned putting it on tofu but i wasn't sure
what meant.
now, when you say "in dashi" it sounds more like a soup. either way, i
would still consider the tofu to have a slippery texture that the
yuzugoshou would contrast with.

this afternoon my sushi chef put some on one of my pieces of uni
(nigiri but no seaweed. and on the other he put a piece of homemade
marinated seaweed - recipe from his mother - that had a plum essence.
probably not purist but they were both interesting).

AND after lunch today i got to watch him filet two FUGU for two
(advance order)omakase dinners this evening. it was fascinating to
watch and pretty cool to get the chance to absorb little tidbits of
info like how they tend to use males (the fish eggs are also toxic),
how to look at the skin to judge the quality, watching him squeeze the
stuff out of the backbone, as it's also toxic, etc. i had had no idea
that he'd had that kind of training.

barry

May I ask where you are located that you have such a restaurant?

"Musashi" wrote in message .com...
"danseur" wrote in message
om...
"Musashi" wrote in message
.com...
"danseur" wrote in message
om...
i've seen yuzu kosho used as a condiment for salmon belly tataki for a
while, but recently i got served an appetizer of salmon chunks
marinated in soy sauce & topped with a mixture of tofu, avocado(?) &
yuzu kosho that was terrific.

i've gotten salmon belly from the fishmarket (at $1.29/lb!!!!) and
been able to duplicate the tataki using the trusty old blowtorch with
tasty results, topped with yuzu kosho from a nearby asian grocery
store. from what i've seen so far it seems to work best as a condiment
to ingredients that have a slippery/oily mouthfeel. but i'd be
interested to hear of any other dishes/recipes any of you know of that
uses yuzu kosho.

thanks.

barry

Yuzugoshou can be quite good on very un-oily things too.
My favorite is using it on Yudoufu (Hot tofu in dashi, with a deash of
ponzu) in the
winter time as the hot tofu and spicy yuzugoshou really warms me up.

thanks. another chef mentioned putting it on tofu but i wasn't sure
what meant.
now, when you say "in dashi" it sounds more like a soup. either way, i
would still consider the tofu to have a slippery texture that the
yuzugoshou would contrast with.

this afternoon my sushi chef put some on one of my pieces of uni
(nigiri but no seaweed. and on the other he put a piece of homemade
marinated seaweed - recipe from his mother - that had a plum essence.
probably not purist but they were both interesting).

AND after lunch today i got to watch him filet two FUGU for two
(advance order)omakase dinners this evening. it was fascinating to
watch and pretty cool to get the chance to absorb little tidbits of
info like how they tend to use males (the fish eggs are also toxic),
how to look at the skin to judge the quality, watching him squeeze the
stuff out of the backbone, as it's also toxic, etc. i had had no idea
that he'd had that kind of training.

barry

May I ask where you are located that you have such a restaurant?

pasadena, ca

barry