Yuzu Miso Glaze

Yuzu is a fragrant Asian citrus with a scent that floats somewhere between sweet Meyer lemon and floral grapefruit, with a hint of jasmine. This bright yuzu miso recipe captures that aromatic spark and blends it with nutty, umami-rich white miso. The result is a versatile condiment that makes almost anything taste better.

Whether you use it as a glaze for salmon or tofu, a dip for crisp veggies, or a dressing for salads, this yuzu miso sauce is as easy to make as it is flavorful. Two ingredients and a few minutes are all it takes to create big flavor with minimal effort.

Why This Recipe Works

Balanced Flavor — Miso brings salt, umami, and a deep, earthy taste; honey citron tea adds sweetness and marvelous aroma, creating the perfect balance of flavors.

Any Season Anywhere — Using honey citron tea offers year-round access to yuzu’s unique aroma, especially in regions where the fresh fruit is hard to find.

Shiny Glaze — The natural pectin in the yuzu marmalade thickens the sauce while giving it a glossy sheen. 

Ingredients

ORGANIC MISO WHITE — Our organic white miso paste is mildly sweet with a creamy texture and deep umami that makes it the perfect foundation for this recipe. Other types of miso, such as saikyo or red miso, will work.

Honey Citron Tea (Yuja-cheong) — A yuzu citrus marmalade made with thinly sliced yuzu peel and honey or sugar. It infuses the miso with yuzu’s floral brightness and adds natural sweetness. Look for it in jars at Asian grocery stores or online. 

How to Make Yuzu Miso

Start by adding the white miso paste and honey citron tea to a small bowl. Stir the ingredients together until they’re evenly combined.

Once mixed, give your yuzu miso a taste. If you want more sweetness or a looser texture, stir in a little extra yuja-cheong, one spoonful at a time. 

It’s ready to use right away, but it also keeps well in the fridge. I like to store it in a small glass jar for easy spooning. Over time, the flavors continue to meld.

Ways to Use Yuzu Miso

Once you have a jar of this in the fridge, the possibilities start to stack up. Try spreading it over poached chicken, grilled salmon, or a slab of pan-fried tofu for an instant flavor boost. Whisk it with olive oil and rice vinegar (or yuzu juice) for a citrusy yuzu miso dressing for salads. You can also use it straight as a dip for crunchy veggie sticks like cucumber, celery, and bell pepper. It’s also fantastic tossed with steamed broccoli or cauliflower. One of my favorite tricks? Glaze par-boiled root vegetables like carrots, parsnips, and potatoes in yuzu miso and oil, then roast at 350°F (175°C) until golden.