Yubeshi (ゆべし)

Yubeshi is a Japanese sweet or savory type of confectionary, like a  chutney or sweetmeat that is decidedly dried to allow for transport. They originated as snacks that warriors could take on the road. Although it can be made as a block or whatever shape, people like to stuff them into fragrant, hollowed out citrus shells, especially yuzu.

They almost always have some amount of sugar, and they are steamed after making. Then they are dried. They are typically made from a combination of ingredients that emphasize their sweetness or savoriness. The ones made with miso, for example, typically have nuts and no flour. The sweeter ones are made with rice or other flours, sugar and something salty like soy sauce or a lighter miso. Often dried fruits are added.

Christine Krauss is a foraging and fermentation teacher in Munich. Her goal is to combine global food and fermentation techniques with regional and seasonal products to expand the regional flavor world and create new flavors for a climate compatible cuisine. She sees her work, sharing her knowledge of finding and using the unexpected and unknown flavors that grow on our doorsteps and expanding the flavor spectrum of our regional products with global food and fermentation techniques. Christine develops climate-culinary events with new, surprising flavors, delicious, sustainable and joyful food on the table with products that grow and ferment where we live. Find her on Instagram @chirp_food

Yubeshi stuffed into a Yuzu shell by @Chirp_Food


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Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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