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Ingredient Trend – Here’s Looking at Yuzu

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January 26, 2017
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Ingredient Trend – Here’s Looking at Yuzu

Here’s Looking at Yuzu

From Plan Check’s oysters on the half with yuzukosho to ROKU’s Fluke Sashimi with yuzu vinaigrette

Ingredient Trend – Here’s Looking at YuzuA hybrid of a primitive citrus called Ichang papeda and a sour mandarin orange, the yuzu originated in China, but is most widely cultivated in Japan, where the rind is used to accent cooked vegetables, fish, and noodles. Chefs across the country are currently loving the way the zest and juice enhance soy sauces, miso toppings, ponzu sauces, and vinegars.

 

 

Plan Check (Sawtelle, Fairfax, Downtown, Los Angeles, CA)

  • Oysters on the Half with yuzukosho cocktail sauce
  • Housemade Yuzu Soda

ROKU (West Hollywood, CA)

  • Fluke Sashimi – kumquat, yuzu vinaigrette
  • Shishito Peppers – parmesan, yuzu miso
  • 40 Day Prime Dry Aged New York Strip – vegetables, yuzukosho
  • Weekly special: Tuna takaki with a yuzu goat cheese foam and roasted almond sauce topped with fried garlic and fresh figs
  • Cocktail: Silent Smoke – El Silencio Mezcal, yuzu, agave, fresh grapefruit & black sea saltIngredient Trend – Here’s Looking at Yuzu

Sushi Roku (Los Angeles, Las Vegas, Newport Beach, and Scottsdale)

  • Premium Tofu 3 Ways – black truffles, kimchee, yuzu caviar
  • Toro Sashimi – osetra caviar, yuzu salt
  • Tuna Tartare Phyllo Cups – yuzu guacamole, soy truffle
  • Tuna Jalapeno – spicy tuna topped with tuna sashimi, yuzu olive oil
  • Cocktail: Smokin’ Yuzu – El Silencio Espadin Mezcal, Orange, Yuzu Juice, Agave, Grand Marnier Float

Providence (Los Angeles, CA)

  • Scallop Nasturtium Tacos – yuzu, sushi rice, rice crackers
  • Grilled Sierra Nevada Porcini – summer greens, yuzu kosho vinaigrette
  • Big Eye Tuna Sashimi – Japanese cucumber, Orient Charm eggplant, finger limes, soy salt, yuzu zest, and pentas
  • Uni with Soy Milk Panna Cotta and Caviar ← served in a hollowed yuzu
  • Cocktail: Drink Gingerly – fresh lemon, ginger, orange, and yuzu-infused honey ← can be made alcoholic with the addition of Bourbon

Bluegold (Huntington Beach, CA)

 

  • Wagyu Beef Sashimi with spicy radishes, shiso, and yuzu koshu dressing
  • Yuzukosho Butter to accompany the Surf & Turf from the wood & charcoal burning grill

Michelin-starred Sepia (Chicago, IL)

  • Corn Pudding with Caramel Iced Corn, Jicama, and Yuzu Kosho

Nationally acclaimed Oriole (Chicago, IL)

  • Madai Nigiri with Yuzu Kosho and Genmai

Connie & Ted’s (West Hollywood, CA)

  • Hokkaido Scallop Sausage – topped with caramelized onion, house-smoked Dijon mustard seasoned with yuzu kosho, and served on a housemade bun. It’s essentially a sausage made with scallops instead of pork.

ROKC (New York)

  • Edamame with Yuzu Salt and Okinawa Ramen (chicken based broth with Okinawa sea salt, yuzu pepper, sake lees topped with chicken chashu, yuzu peel, soft boiled seasoned egg, asparagus and scallion

Campfire (Carlsbad, CA)

  • Farm Bread with avocado, yuzu kosho, tomato, and feta

Da Kikokiko (Los Angeles, CA) from “Top Chef” alum Brooke Williamson and Nick Roberts

  • Octopus poke bowl with yuzu kosho, kimchi, edamame, scallion, ogonori, cilantro, and sesame
  • Yuzu Kosho Salmon Musubi with a grain blend, including quinoa, brown and forbidden rice
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