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Creamy Yuzu-kosho Dip

Great with roasted potatoes, salmon, etc.

Yield

About 1/3 cup (80 ml)

Ingredients

  • 1 tablespoons mayonnaise (I recommend Japanese "Kewpie" brand)
  • 3 tablespoons creme fraiche
  • 1 – 1 ½ teaspoons yuzu-kosho paste
  • 1 – 1 ½ teasspoon freshly-squeezed yuzu or lemon juice

Procedure

  1. Whisk together all the ingredients.
  2. Serve as a dipping sauce for the steam-roasted potatoes, etc.

Serving suggestion: with donabe steam-roasted potatoes

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml1
    • inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml