Yuzu Tabouleh

This is Lebanese style (parsley dominates), and unlike what is commonly found in supermarkets here in the U.S. it's a very refreshing salad and is perfect for warmer months. It's also a great salad to be eaten between other entrees and will help cleanse the palate!

My favourite salad by far and one that I make on a regular basis as it’s so quick yet so tasty. Traditionally this Middle Eastern dish is made with bulgar or cracked wheat but here I have used buckwheat as I like to use up the grains I have in the cupboard. Mildly spiced and an abundance of fresh herbs and a variety of textures and flavours make this colourful dish so appealing. Add anything you have to hand such as radishes, cucumber, to create your own unique tabbouleh.

This is one of the dishes prepared by my Lebanese friend. While it's troublesome to chop the parsley, I take the extra effort since I want to eat this tasty dish. According to my Lebanese and Syrian friends, American-style tabbouleh has too much bulghur. They imagine it's because it's too much trouble to chop the parsley! They even say that there's too much bulghur in my tabbouleh shown in the photo.Even though it takes extra effort, chop the parsley, mint, and green onion. Using a food processor will give the wrong taste and texture. The final product has a tendency to get watery, so be sure to thoroughly drain the excess water from the bulghur. Adjust the amount of tomatoes to taste. If using regular sized tomatoes, it's best to remove the seeds. It also tastes good with chopped cucumbers. Recipe by Mama Imani

I love quinoa and so I'm always trying to find different ways of using it. I love this in place of bulgar in Tabbouleh.

I had a lot of millet which was originally for cooking with rice. I cooked the millet and I thought it looked just like cous cous. I made a marinade and checked the taste. When marinated, it was exactly like tabbouleh! The salad is very tasty already with lemon juice and olive oil, but I added a little soy sauce.Cooking time of mixed grains: Kibi-mochi for 5 minutes, amaranth for 8 minutes and quinoa for 10 minutes. You can freeze the leftovers. Check the taste before serving. Adjust with herb salt or plain salt. If you don't have a cake ring, put the salad in a small bowl. Recipe by kebeibiko

You could add burghul (cracked wheat) instead of quinoa you need to wash and soak for half hour .You play with the dressing too you could add more oil and lemon as you desire.

I wanted the cookie part to be quite thick, and the rich topping part to be fairly thing...that was the balance I was aiming for.The yuzu juice is not used. Use it in hot pots, or mix with honey and hot water and enjoy as a drink.This tastes better the next day than when it's freshly baked. Recipe by Setsubunhijiki

I created this recipe because I always get given tons of yuzu every year, and I wanted use them up.They come in handy for flavoring yoghurt and tea.Yuzu jam is great for winter.Stir very occasionally at first, but once it starts thickening, you should stir more often.When it's finished cooking, it will be still a little bit runny, but when it's cooled down, it will be the perfect thickness.Please be careful not to simmer it for too long. Recipe by Koumekichi

Enjoy the vitamin C of yuzu! You can take in the whole healthy goodness of yuzu in this marmalade. I was shocked to learn that most of the yuzu jam sold in stores is imported.Change the water several times in step 4. In step 5, just add enough waer to cover, since more moisture will come out of the fruit as it cooks. The seeds have lots of pectin which will gel the marmalade, so simmer it with the fruit. Yuzu peel is tough, and it will become softer if you simmer it without sugar at first. Recipe by commeline

I made this jam because I was given a lot of yuzu as a gift.I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

Yuzu pepper is a type of condiment that is made by seasoning a chili and yuzu peel paste with salt and then maturing it. This is the almighty spice and we use as dressing for salad, dip for sashimi, tempura, yakitori, and with meat and fish dishes.

The citrus aroma of yuzu combined with the spiciness of green chili can elevate the simple chicken pasta to a new level! Each bite of the farfalle is rich with yuzu fragrance. Although black truffle sauce is added, the flavors complement each other, making it more aromatic and delicious.

We have a big yuzu tree in our farm, and we also grow daikon radish - so I wanted to make some yuzu-daikon. I used the yuzu-daikon sold in stores as a reference point and went through several trials before creating this recipe.The amount of salt is determined by the weight of the daikon radish, so please be sure to weigh out 1 kg. (You can weigh it unpeeled.) I recommend you use coarsely ground salt.Make sure to take off the bitter white pith from the yuzu peel before cutting it into a fine julienne. Recipe by FarmersK

I saw a recipe which added cocoa to yogurt and thought of adding it to my usual combination of yuzu and yogurt.There aren't hints in particular. I decided to share this recipe because it turned out delicious. Recipe by Koumekichi

I received a ton of yuzu, and wanted an easy way to use them up.Since I wanted to simplify the process, I squeezed the yuzu over the cup, but for those who want to avoid seeds in their cup, squeeze into a separate cup before adding. Recipe by Minaichigo

Kagawa prefecture has a warm and dry climate and is suited to grow citrus fruits. There are a lot of citrus varieties these days, but traditional yuzu is still very popular. There are a lot of farmers who have yuzu trees in their gardens around here. We were given a tons of yuzu, so I made yuzu jam.If you don't mind (or like) the bitterness, blanch only once in Step 3 and 4. Wash the peel really well and remove any damaged parts. Drawing the pectin while straining through a sieve is key. So strain really well with a rubber or wooden spatula. For 900 g worth. Recipe by Ojimaya Jinbee

I thought this up one day when I wanted to eat something at home for lunch by myself.If you don't have any garlic soy sauce, add some thinly sliced garlic to the frying pan and stir fry lightly just before adding the pork, then season later with regular soy sauce. For 1 serving. Recipe by Minaichigo

I received a lot of turnips, so I tried making a pickled dish with yuzu pepper, which I love.Please adjust the ingredient amounts to the size of the turnips and to your liking. Recipe by patisier

I receive a ton of yuzu every year. Ever since my mother-in-law taught me how to make yuzu jam, I've been making it every year. I am sharing the recipe here to keep as a record.Keep an eye on the pot while it is boiling, and to prevent burning, stir it up from the bottom. While boiling, the yuzu jam may sputter out, so be careful. The photo shows 3 times the amount (6 kg) of yuzu. I make a bunch and freeze it. Recipe by Mirusuke

I got some really nice yuzu jam from a local farm so decided to try using it in mayonnaise.You can keep this mayo for 2-3 days in the refrigerator.If some water rises to the top, either pour it out before use or mix it back in.I recommend this tofu mayonnaise for people who have allergies to eggs or dairy products, and also those who don't like the fatty mayo that's available in shops. This mayo has a subtle flavour and you don't need to feel guilty no matter how much of it you eat lol. Recipe by Mikikimiki

I came up with this healthy and easy recipe that is packed with nutrients.You can substitute any boiled beans in place of the mixed beans. Adjust the amount of yuzu pepper paste to taste. Recipe by caramel-cookie

I received yuzu pepper paste as a present and made this with it instead of pepper.I also tried it with sesame oil, but the yuzu pepper tasted better with olive oil, so I settled for this recipe.It's delicious if you drain the tofu properly and use shio-koji tofu.Water will come out of the tomato, so it's best to mix it in just before you eat it.In winter, I use yuzu peel in other dishes and keep the juice for this. If you don't have it, just use lemon juice. For 2 servings. Recipe by Garumeri

I wrote this down so that I wouldn't forget how to make this smooth yuzu citrus tea.This is often made in winter, so I let it sit at room temperature. I think that placing it in the fridge during warmer seasons might be a good idea. Recipe by Okatsugi

I saw yuzu inari in a shop, but they stopped selling it before I could buy it. I really wanted to try it, so I imagined what it would taste like and came up with this.If you don't have yuzu jam, you can use the skin of yuzu citrus fruits! Adjust the amount of jam and sugar to your taste. You can use leftover rice, just warm it in the microwave! Follow the instructions of the sushi vinegar you are using and mix in the suggested amount. The abura-age has a strong taste, so it's better for the rice to have a light taste. It's nice if the rice is on the hard side. Recipe by chieko333

I had some leftover cold grilled eggplant, so I tried using them in a pasta dish!This dish is made more delicious with a generous helping of yuzu pepper paste. Recipe by koumedesu

I made plenty of yuzu tea which is supposed to be rejuvenative but I haven't been able to use it all. So I decided to use in a snack that I could share with friends and decided on daifuku.The microwave cooking times are for a 500-600W microwave. If the jam is a bit hard, try adding 1 tablespoon water to it. If you get anko or katakuriko on the seam it will be hard to close up so be careful. Recipe by Risoa 51

I was in a hurry. I wanted to make something sweet and perhaps a bit tart for breakfast. Looking for inspirations, I opened my fridge, and found a huge jar of jujacha. A-ha!

I have fallen under the spell of yuzu since my family and I have moved to Japan.I think yuzu and edamame go very well together.I like to create recipes and often "re-invent" my kids' favorite dishes.Tips for this recipe :-you can use the sesame oil (separated from the paste) from the Nerigoma jar instead of olive oil.-use as spread in sandwiches or as a dip with chips and vegetable sticks

Drinking yuzu jam in hot water will warm you up and revitalize you. Since it's hard to find in stores, I made my own.For those who dislike the bitterness of yuzu peels, you can soften it by pre-boiling them. Recipe by cocoloko

I bought some delicious miso and yuzu pepper paste, so I used them to season this avocado dish.For best results, use canned tuna packed in oil.Drain the tofu very well. For 2 servings. Recipe by cafe0305