1Boil the spring vegetables and cut them into bite-sized pieces.

2Add the miso, Yuzu & Honey, and mirin to a pot, place over medium heat, and simmer, stirring, until glossy.

3Place the spring vegetables in a bowl and top with the finished yuzu miso to finish.

4[Tip:]
Yuzu miso made with yuzu Yuzu & Honey has a perfect balance of refreshing flavor and sweetness, and is easier to make and has a more consistent flavor than using raw yuzu. It can be poured over boiled vegetables, grilled meat or fish, or used in dengaku or salads. If you make a lot and store it in a clean container, it can be stored in the refrigerator for about two weeks.