Yuzu Snack

Serves: —

apéro asian japanese snack vegan
Quantity
x

Ingredients

Yuzu Salt

  • 10 g dehydrated yuzu peel
  • 100 g fine sea salt
  • 1 tsp black pepper (optional)
  • roasted nuts, to toss

Yuzu Kosho

  • raw nuts (3–4 cups)
  • 1 tbsp neutral oil
  • 1 tsp yuzu kosho (start with 1 tsp, up to 2 tsp)
  • pinch of sugar (optional)

Yuzu Juice And Salt

  • 2 tbsp yuzu juice
  • 1 tbsp fine sea salt
  • 0.5 tsp black pepper
  • 1 tsp neutral oil
  • raw nuts

Instructions

Yuzu Salt

  1. Grind the dehydrated yuzu peel in a food processor to flakes or a fine powder, then sift.
  2. Mix the peel with the salt. Add about 1 tsp black pepper per 100 g salt, if using. This is yuzu-shio; the ratio is 1:10 peel to salt.
  3. Toss roasted nuts with the yuzu salt after roasting, as a finish. To season before roasting, toss the raw nuts with it and roast at 160°C for 15–20 minutes, stirring halfway.

Yuzu Kosho

  1. Toss the raw nuts with the oil, yuzu kosho, and a pinch of sugar if you want to soften the salt. Yuzu kosho is already salty, so add no extra salt.
  2. Roast at 160°C for 15–20 minutes, stirring halfway.

Yuzu Juice And Salt

  1. Mix the yuzu juice, salt, and black pepper into a paste.
  2. Toss the raw nuts with the oil and the paste.
  3. Roast at 160°C for 15–20 minutes, stirring halfway. The juice cooks off and leaves a yuzu-salt crust.

Notes

Pick one section per batch. All three are ways to season nuts with yuzu.

Yuzu salt keeps as a seasoning. Scale the 10 g peel to 100 g salt ratio as needed.

Start yuzu kosho at 1 tsp and add more to taste.