Yuzu-miso

The texture is smoother than the tubs I usually grab, and the yuzu cuts through the saltiness without tasting like candy. I've been spooning it into broths and it wakes the whole pot up.

I've been putting a spoonful in salad dressings all week and the yuzu cuts through the saltiness in a way plain miso never does. The texture is thick and a little chunky, so it actually clings to vegetables instead of sliding off.

The yuzu hits first and then the miso rounds it out, which is exactly what I wanted for salad dressings and marinades. Texture is smooth without being pasty. I've already gone through half the tub.