Yuzu kosho is an amazing condiment that is tangy, spicy, salty and can add bold flavors to any dish. It works especially well with foods with a buttery fat content such as Ora King Salmon. The Kosho needs to ferment for at least one week so prepare early and store in jars to enjoy for weeks to come.
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Pan Roasted Halibut with White Miso
Deep cold water halibut is known for its firm texture and clean taste. It is extremely versatile and is well complimented by miso.
Red Snapper Crudo with Sudachi Granita
American red snapper has a very mild and delicate taste with a bit of texture. This recipe will make an excellent refreshing appetizer, amuse bouche, or starter course.
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