Hello, this is Sato, Ume Concierge at the Kyoto store.
As the days grow colder and the winter solstice approaches, I’d like to share a seasonal recipe featuring yuzu, a fragrant citrus often used in winter as a flavorful condiment.
【Recipe】（Serves 2 / Cooking time: 15 minutes ）
- 3 tbsp ume syrup
- 3 infused ume
- 100 g miso of your choice
- Juice of 1/2 yuzu
- Zest of 1/2 yuzu
- 1 pack konnyaku (about 200 g)
1.Cut the yuzu in half. Squeeze out the juice and grate the peel.
2.Mash the leftover ume and finely chop the skins.
3.Slice the konnyaku into 7–8 mm slices and boil for about 3 minutes.
4.In a bowl, combine miso, ume syrup, mashed ume, yuzu juice, and grated peel. Mix well.
5.Pour the mixture over the boiled konnyaku and serve.
This simple recipe comes together just by adding sweet-tart ume syrup to miso.
The rich, pulpy texture of fully ripened Nanko ume pairs wonderfully with the refreshing aroma of yuzu.
While this recipe uses konnyaku, it also goes beautifully with atsuage (fried tofu), nama-fu (wheat gluten), eggplant, taro, or even fish dishes—so feel free to enjoy it in many ways!