PREPARATION METHOD

1. Mix flour with baking powder
2. In a mixer combine the eggs with sugar, sour cream and sea salt
3. Mix well on medium speed
4. Add melted butter, flour mix and mix well on low speed
5. Fold in yuzu peel (optional)
6. Place in a well greased pan. Bake at 170 degrees for 50-60 minutes
7. Imbibe with yuzu syrup
8. Leave it to cool down
9. Mix yuzu juice and icing sugar in a whisking machine. Whisk until smooth
10. Glaze pound cake with yuzu glaze

PREPARATION METHOD

1. Whisk yolks until fluffy
2. Heat sugar and water until 119 degrees
3. Add the above mixture to the yolks gradually to make a Pâte à bombe mixture. Whisk to a ribbony texture.
4. Heat yuzu juice and add bloomed gelatin to it
5. Add gelatin mixture into the Pâte à bombe mixture
6. Fold in whipped cream
7. Set in tray, refrigerate for minimum 3 hours and cut according to desired shape

PREPARATION METHOD

1. Mix water, ¾ sugar, trimoline, glucose and yuzu juice in a pot and bring it to a boil
2. Mix pectin with ¼ sugar and add to the mixture above
3. Whisk in candied yuzu peel
4. Churn in ice cream machine and reserve in freezer product page

PREPARATION METHOD

1. Place roasted chicken bones, roasted onions and carrots in pot and cover with cold water
2. Bring to a boil and simmer for 45 minutes
3. Strain and season with sea salt & yuzu juice
4. Mix all ingredients for the filling and roll into 8 balls of 10g - 12g each
5. Mix all pasta ingredients and work the dough for 4 minutes
6. Rest for a minimum of 1 hour
7. Roll dough to 2-3 mm, top with filling and wrap into rectangle dumplings
8. Boil the dumplings in salt water
9. Heat the yuzu consommé
10. Dress in deep plate and garnish with spring onion, daikon & yuzu oil

PREPARATION METHOD

1. Finely chop all ingredients besides oil and salt
2. Mix well with oil and sea salt

PREPARATION METHOD

1. Season beef with sea salt and sear with oil in hot pan
2. Roast in oven at 160 degrees until medium rare
3. Slice and serve with yuzu hollandaise and yuzu shiso condiment

PREPARATION METHOD

1. Sauté onions in a pot with olive oil over medium heat
2. Add white wine and bring it to a boil
3. Add mussels to the pot and cover; cook until mussels open up
4. Remove mussels, add butter and yuzu juice and emulsify
5. Reseve yuzu white wine liquid as sauce for glazing
6. Serve 10 mussels per person and glaze with sauce

REPARATION METHOD

1. Soak chicken liver in milk for 30 minutes to remove blood and smell. Blanch in boiling water for approximately 10 seconds.Place in ice water to cool, then dry and leave aside.
2. Add white wine and bring it to a boil
3. Combine white miso, mirin seasoning, sugar, and black pepper and marinade the livers with the mixture and leave for 1 day.
4. Wipe the marinade off the liver gently with a cloth and place in oven pre-heated to 180°C for approximately 5 minutes until the liver is cooked through.
5. Present the livers on a plate in a line with slices of Yuzu in between each piece and season with sansho pepper and shichimi seasoning. Decorate with Yuzu jam.
6. Garnish with asparagus and white celery to finish off. Eat a mouthful of chicken liver first,then try with the Yuzu slice. Finally, add the Yuzu jam and enjoy the changes in the taste.

REPARATION METHOD

1. For the Yuzu syrup, heat Yuzu juice and water in a pot. Dissolve sugar and thicken with corn starch slurry. Take off heat to cool to room temp and pour into bottle caps, layered with plastic wrap inside. Make sure the wrap is big enough to wrap the syrup.Seal and place in freezer to set.
2. Add white wine and bring it to a boil
3. Melt chocolate over water bath. Mix egg and sugar lightly in a bowl and combine with the melted chocolate,Sift flour in the mixture and mix and put in a piping bag. Rest in fridge for 30 minutes. Pipe mixture into bottomless moulds (width :14cm, height : 4cm).
4. Place frozen Yuzu syrup/Buntan syrup in the centre of the fondant mix and bake in oven set to 180°C for 7-10 minutes. compare the flavours of Yuzu and Buntan fondant, with syrup oozing from the rich, slightly bitter chocolate.

REPARATION METHOD

1. Combine ingredients for the batter except for Yuzu juice, rest for 30 minutes in the frige,then add finely grated Yuzu skin.
2. Wash the ayu with salt,remove scales,fillet into 3 pieces and season with salt and pepper.
3. Place ooba,garlic leaf,Yuzu slice on the centre of ayu fillet and fold in half so the bottm and top tip meet together.Use a skewer to keep the shape and lightly cover with flour.
4. Cover ayu (from 3) with batter (from 1) and fry with cooking oil.
5. Garnish with pesto and Yuzu slices.The ayu,wrapped up in the crunchy texture of the batter,with the flavourful garlic leaves and Yuzu creates a unique taste.

REPARATION METHOD

1. To make the mousse,boil cauliflower until tender and pass through a strainer. Add small amount of salt to hard whipped cream and fold into the cauliflower.
2. Finely grate 2pinches worth of Buntan skin and keep aside. Peel and remove segments from the wall. Cut into 5mm dices. Squeeze juice (approximately 50ml worth) out of the segment and keep aside.
3. Combine Buntan juice with honey and olive oil.Add segments, and grated skin to finish off the sauce
4. Cut kingfish, fruit tomato,cucumber,and paprika into 5mm dices, season with pepper, and marinade with sauce (from 3).
5. Starting from the bottom of the glass, place Yuzu marmalade, mousse (from 1),kingfish mix(from 4)and decorate with garnish.

REPARATION METHOD

1. Combine Yuzu juice, Yuzu liqueur, and water in a pot ,bring to a boil and take off heat. Soak gelatine sheets in water to soften.Squeeze excess water out and add into the mixture with caster sugar. Mix until the components dissolve.
2. Strain and cool. Pour into a container and set in fridge to complete the jelly.
3. Combine naoshichi juice, water, and syrup and pour in a shallow tray. Place in freezer to chill while scraping with fork during the setting process.
4. In the glass,insert confiture in the first layer,followed by jelly (from 2), and granita (from 3).
5. Garnish with Buntan and konatsu segments. Finish off with edible flower.
6. The infused flavours of Yuzu liqueur and naoshichi, also known as “legendary citrus” creates a refreshing dessert for adult.