From Nobuyuki Matsuhisa (Nobu)'s kitchen · Matsuhisa, Beverly Hills
blend · dressing
★ STARRED KITCHENJuniperbridge Yuzu Miso
From a starred kitchen & national award winner
Ratio
YUZU JUICE 30RICE VIN 30
Ingredients
- DEN MISO160 g
- YUZU JUICE30 ml
- RICE VIN30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Japanese chef (Nobu) known for Japanese–Peruvian Nikkei cooking; James Beard Who's Who with Michelin at Nobu restaurants worldwide. Original Matsuhisa in Beverly Hills launched the brand.
Originally published as Yuzu Miso Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Nobu West / Oprah (Toro Miso) (published as “Yuzu Miso Sauce”). Full citation lives in Provenance.