Once in a while, we come across an ingredient so unique and eye-opening that it calls for an equally stunning recipe. That's the challenge we received when we tried the Yuzu Butter from Atas Butter. To highlight the explosion of flora notes and citrus tangs of the yuzu butter, we co-opted a miso black cod recipe, dialed the luxe factor up to 100 by using snow cod, and paired it with a slow roasted kabocha sweet potato mash. Let that yuzu butter melt all over the rich silky cod and into the mash, and get ready for what can only be describe as dining bliss.
P.S. Prefer a more full bodied umami taste? Opt for the kombu butter! It's complex and savory, and you'd might even think you're sitting by the ocean.