theyuzu.co
YUZUCO
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Cold-pressed yuzu juice. Grown in Japan bottled in CA. Featured in WSJ + more.
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![Yuzu Miso Pasta AKA Pasta al Limone alla YUZUCO. Rich salty umami goodness brought to the next level by bright floral yuzu. Don't skimp on the butter here. Be warned, once you serve this one, your friends and family will never stop asking for it. * 1 lb Pasta * 2 tbsp extra Virgin Olive Oil * 1 Finely Chopped Shallot * 1½ Finely Chopped Clove of Garlic * ½ Stick Unsalted Butter * ½ cup pasta Water * 2 tbsp YUZUCO Juice * ½ cup fresh Grated Parm * 1 tbsp black Pepper * 2 tbsp miso Salt your pasta water and bring to a boil then cook pasta until al dente. While pasta is cooking, heat your olive oil in a medium skillet, cook shallot until fragrant and slightly translucent before adding your garlic Cut your butter into little pieces so it melts quickly and evenly throughout the pan. Add your miso and some pasta water to help it melt and integrate. Once it has reached the desired consistency, add your yuzu juice and al dente pasta. Add parmesan cheese, salt and pepper to taste. Add more pasta water if needed. 📹@Alex Yem created by YUZUCO with Ciara & Lola Brooke & Lady London's Da Girls (Girls Mix) [feat. Lola Brooke & Lady London]](https://p16-sign.tiktokcdn-us.com/tos-useast5-p-0068-tx/oMknMj5yDQSCQQeAKcXA8ffbauRjC1IETIHxLj~tplv-photomode-zoomcover:480:480.jpeg?x-expires=1696082400&x-signature=ox3BjBq5SBEu3ayObeW%2BBMfm6Fc%3D)
Yuzu Miso Pasta AKA Pasta al Limone alla YUZUCO. Rich salty umami goodness brought to the next level by bright floral yuzu. Don't skimp on the butter here. Be warned, once you serve this one, your friends and family will never stop asking for it.
* 1 lb Pasta
* 2 tbsp extra Virgin Olive Oil
* 1 Finely Chopped Shallot
* 1½ Finely Chopped Clove of Garlic
* ½ Stick Unsalted Butter
* ½ cup pasta Water
* 2 tbsp YUZUCO Juice
* ½ cup fresh Grated Parm
* 1 tbsp black Pepper
* 2 tbsp miso
Salt your pasta water and bring to a boil then cook pasta until al dente. While pasta is cooking, heat your olive oil in a medium skillet, cook shallot until fragrant and slightly translucent before adding your garlic
Cut your butter into little pieces so it melts quickly and evenly throughout the pan. Add your miso and some pasta water to help it melt and integrate. Once it has reached the desired consistency, add your yuzu juice and al dente pasta. Add parmesan cheese, salt and pepper to taste. Add more pasta water if needed.
📹@Alex Yem
* 1 lb Pasta
* 2 tbsp extra Virgin Olive Oil
* 1 Finely Chopped Shallot
* 1½ Finely Chopped Clove of Garlic
* ½ Stick Unsalted Butter
* ½ cup pasta Water
* 2 tbsp YUZUCO Juice
* ½ cup fresh Grated Parm
* 1 tbsp black Pepper
* 2 tbsp miso
Salt your pasta water and bring to a boil then cook pasta until al dente. While pasta is cooking, heat your olive oil in a medium skillet, cook shallot until fragrant and slightly translucent before adding your garlic
Cut your butter into little pieces so it melts quickly and evenly throughout the pan. Add your miso and some pasta water to help it melt and integrate. Once it has reached the desired consistency, add your yuzu juice and al dente pasta. Add parmesan cheese, salt and pepper to taste. Add more pasta water if needed.
📹@Alex Yem
Yuzu Pie 🥧 Think key lime, but better.
Your new go-to dessert for every occasion. Enjoy all the praise when you show up with this to your Labor Day BBQ, Thanksgiving feast or casual dinner party. Equal parts easy and delicious.
Crust
* 1.5 cups graham cracker crumbs
* 4 tbsp salted butter melted
* pinch of salt
Filling
* 1/3 cup 100% YUZU JUICE
* 1/3 cup YUZU SUPER JUICE
* 1 x 14 oz can sweetened condensed milk
* 4 large egg yolks
Whipped Cream Topping
* 1/4 cup heavy cream
* 1 tbsp sugar
Instructions
* Combine melted butter and graham cracker crumbs. Press the crumbs onto the bottom and sides of a 9" pie tin using your hand.
* Bake for 10-15 minutes at 350º F for an extra toasty crust, or leave as is to keep the recipe completely no-bake.
* Whisk together egg yolks, yuzu juice, and condensed milk in a saucepan.
* Cook on stovetop on medium heat until steaming, continuously whisking.
* Turn up the heat to medium-high and continue to whisk until mixture is boiling and has custard-like texture and thickness.
* Take off the heat and let cool slightly before pouring into your prepared crust.
* Leave in fridge uncovered to set, at least a few hours but preferably overnight.
* Top with flaky salt and lemon or lime zest.
* When ready to serve, whip the heavy cream and sugar on high until stiff peaks form.
* Serve slices with a whipped cream dollop.
Shot by @alexxyem
Rexipe by @Kristen
Your new go-to dessert for every occasion. Enjoy all the praise when you show up with this to your Labor Day BBQ, Thanksgiving feast or casual dinner party. Equal parts easy and delicious.
Crust
* 1.5 cups graham cracker crumbs
* 4 tbsp salted butter melted
* pinch of salt
Filling
* 1/3 cup 100% YUZU JUICE
* 1/3 cup YUZU SUPER JUICE
* 1 x 14 oz can sweetened condensed milk
* 4 large egg yolks
Whipped Cream Topping
* 1/4 cup heavy cream
* 1 tbsp sugar
Instructions
* Combine melted butter and graham cracker crumbs. Press the crumbs onto the bottom and sides of a 9" pie tin using your hand.
* Bake for 10-15 minutes at 350º F for an extra toasty crust, or leave as is to keep the recipe completely no-bake.
* Whisk together egg yolks, yuzu juice, and condensed milk in a saucepan.
* Cook on stovetop on medium heat until steaming, continuously whisking.
* Turn up the heat to medium-high and continue to whisk until mixture is boiling and has custard-like texture and thickness.
* Take off the heat and let cool slightly before pouring into your prepared crust.
* Leave in fridge uncovered to set, at least a few hours but preferably overnight.
* Top with flaky salt and lemon or lime zest.
* When ready to serve, whip the heavy cream and sugar on high until stiff peaks form.
* Serve slices with a whipped cream dollop.
Shot by @alexxyem
Rexipe by @Kristen
![Shiso Fine has refreshing notes of yuzu 🍋 and cucumber 🥒 with aromatics from fresh shiso 🍃 1.0oz Yuzu Super Juice (YUZUCO) 2.0oz Gin 2.0oz Green Tea 0.5oz Simple Syrup Shiso Cucumber Step by step 💜 Add shiso and cucumber into a shaking tin and muddle. Add yuzu super juice, gin, simple syrup, green tea and ice. Shake to combine. Double strain into glass with fresh ice. Garnish with fresh shiso leaf and cucumber slice. Videography by @alexxyem created by YUZUCO with Vegyn's Haaaaa [80 BPM]](https://p16-sign.tiktokcdn-us.com/tos-useast5-p-0068-tx/owob68s6ALHRpn97gkrDEqfN2GDE3kuSgEBfQp~tplv-photomode-zoomcover:480:480.jpeg?x-expires=1696082400&x-signature=Ams4F4vQJWNC12M9nwyUMwLhmw8%3D)
