When viewed from far away, the Kirishima Mountain range appears like an island floating in a sea of fog, and is full of lush beautiful nature. Nutritional information: N/A. Ingredients: Yuzu peel, granulated sugar, citric acid, vitamin CSuggested uses: Enjoy as is or chop finely and sprinkle on yogurt or ice cream, or stir into muffin batter or scone dough.Nutritional information: N/A, YUZU SOBA NOODLES WITH TSUYU DIPPING SAUCE (柚子そば)Producer: Honda shotenPrefecture: Shimane. The rock salt, mined from a 420 million year-old salt dome and processed using the Alberger method, delivers a subtle flavor and texture. Ingredients: Salt (from Miyazaki prefecture), yuzu (from Miyazaki prefecture)Suggested uses: Sprinkle on soups, pasta, chicken, fish, or vegetables just before serving, or on sweets such as ice cream. The noodles are kept separate to preserve their texture and to ensure that they don’t become soggy. They can be found in a myriad of flavors and textures based on their regional ingredients. A single bite-full of noodles is picked up with chopsticks, quickly dipped in the sauce, then eaten right away. Its refreshing citrus aroma and mild saltiness perfectly accompany deep fried dishes, such as French fries, tempura, and fried chicken, as well as grilled dishes like steaks and barbecues. Salt has a special significance in Japan far beyond its culinary uses. Order by Nov 30th to receive your OSHOGATSU (JAPANESE NEW YEAR CELEBRATIONS) themed December Nourishing Essentials and Winter Seasonal Delights Care Packages or try one of our Collections Care Packages for the holidays! Bando Farm’s Yuzu Salt is so versatile that it can be used in all kinds of cuisines from Japanese to Western to Asian. Try using this finishing salt on grilled chicken or asparagus. Ingredients: Yuzu peel, sansho, salt, vinegarSuggested uses: Use as a seasoning in soups (miso soup, noodle soups, etc. The flavorful, aromatic peel of yuzu can be thinly sliced and used when cooking, pickling vegetables, or delicately candied to make these Sour Yuzu Chips. Use tiny amounts in hot miso soup or in a dipping sauce. 25g salt. It is used to make liquor (such as yuzukomachi, 柚子小町) and wine. Suki Tokusan was founded as a way to bolster the declining population of Suki, a small village in Miyazaki Prefecture located on Kyushu island and separated from the neighboring Kagoshima Prefecture by a range of volcanic mountains known as Kirishima Mountains. Fish, steak, noodles, soups, and … Yuzu juice drinks with a Yuzu-salted edge! Yuzu makes everything taste brighter! Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt. YUZU SANSHO (柚子山椒)Producer: Tajima BreweryPrefecture: Hyogo. https://www.themanual.com/food-and-drink/yuzu-cocktails-recipes Yuzu farmers in Miyazaki Prefecture are known for their commitment to traditional cultivation and small batch processing to ensure consistent quality of their specialty products. Tokushima is famous for its yuzu. Asakura sansho has a history dating back over 400 years, but almost became extinct as its shallow root system makes it difficult to cultivate. “Yuzu (柚子)” is a citrus fruit that grows in East Asia, which is very fragrant but has a strong acidity. Ingredients: Noodles: Wheat flour, buckwheat flour, yuzu (from Japan), salt, pumpkin powder (from Japan); Tsuyu (sauce): Soy sauce (pure brew), mirin, sugar, bonito extract, salt, potato shavings, frigate mackerel shavings, kelp (some ingredients include wheat and soybeans)Suggested uses: Boil the noodles for 3 mins then drain. Senbei are local treats that have the sweetness of a cookie with the crispy crunch of a cracker, and are often given as gifts or served to guests. YUZU SENBEI (柚子せんべい)Producer: Suki TokusanPrefecture: Miyazaki. Salt is also cherished in Japanese food. In Shinto belief, salt has the power to purify land and guard a home from impurities. The 3 ingredients are ground together, then aged. With a desire to revive the area and bring attention to its agricultural treasures, Suki Tokusan began specializing in locally grown ingredients, such as chestnuts and yuzu, to create their own regional products such these yuzu senbei and sour yuzu chips. Growing wild in the mountains of Hyogo Prefecture are short, sturdy trees with sharp thorns known as prickly ash. Instead of dipping the food into a sauce, you delicately touch the fried food into the salt to pick up a hint of flavor and to enhance the flavor of the food. 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