PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Juniperbridge Yuzu Miso

Independent adaptation of a publicly published Nobu Matsuhisa recipe. Not affiliated with, sponsored by, or endorsed by Nobu Matsuhisa.

Nobuyuki Matsuhisa (Nobu)'s Juniperbridge Yuzu Miso, from the published recipe.

Ratio

Ratio by volume: Yuzu Juice 30 ml, Rice Vinegar 30 ml
Yuzu Juice 30 mlRice Vinegar 30 ml

Ingredients

  • Miso — 2/3 cup Den Miso base portion (160 g)
  • Yuzu Juice — yuzu peel 1/2 oz + rice vinegar to coat ~2 Tbsp (30 ml)
  • Rice Vinegar — 2 Tbsp (30 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Juniperbridge Yuzu Miso wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 2 national awards

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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.

Adapted from a Nobuyuki Matsuhisa (Nobu) recipe (Nobu West / Oprah (Toro Miso)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar