Preserving the Kagura of the stars
Organic Yuzu Dressing

YUZU ZEN

A village that has been praying to the stars for 1,000 years
The village that brought Shiromi Yuzu to the world stage,
and continue to protect the sacred art of Kagura
Preserving the Kagura of the stars
Organic Yuzu Dressing

YUZU ZEN

A village that has been praying to the stars for 1,000 years
The village that brought Shiromi Yuzu to the world stage,
and continue to protect the sacred art of Kagura
Preserving the Kagura of the stars
Organic Yuzu Dressing

YUZU ZEN

A village that has been praying to the stars for 1,000 years
The village that brought Shiromi Yuzu to the world stage,
and continue to protect the sacred art of Kagura
Preserving the Kagura of the stars
Organic Yuzu Dressing

YUZU ZEN

A village that has been praying to the stars for 1,000 years
The village that brought Shiromi Yuzu to the world stage,
and continue to protect the sacred art of Kagura

A village that performs
Kagura that prays to the stars

The village of Shiromi is located in the mountainous region of Miyazaki, one of Japan’s most tropical prefectures. In this small village with less than 200 people, you will find the tradition of Shiromi Kagura, which has been handed down from generation to generation for more than 500 years. The Shiromi Kagura is designated as a nationally important intangible folk cultural asset by the Japanese government.
This unique form of Kagura, also known as Hoshi-no Kagura (Kagura of the stars), is the only place in Japan that offers prayers to the stars through Kagura, the dance of the gods. It is a spiritual pillar for the people living in the village and symbolizes the bond between the people and the sanctity of nature.

MOVIE

A yuzu village that prospers for 1,000 years,
under the divine spirit of the mountain

Shiromi Village is one of many villages in Japan where more than 50% of the population is over the age of 65. The people who live in Shiromi Village, despite the trials it faces, created a Yuzu industry while continuing to protect the culture of Kagura. Starting with 1,300 trees over 50 years ago, even overcoming a complete annihilation due to a cold snap, they now have over 6,000 trees making it the largest Yuzu producer in Miyazaki.
They continue to create a community where young people and families choose to live, imagining a world 1,000 years from now, "to create a yuzu village that we can pass on to the children of the future". We aim to achieve this by creating more employment in the village through the yuzu industry where producers grow, produce, and manage the sales of their goods.
Organic Yuzu from Shiromi to the world
Kagura no Sato, is the company responsible for the yuzu industry in Shiromi.
They grow organic yuzu that are rich in flavor, by respecting nature's process and cooperation with it. We have been working with Kagura no Sato for many years and using our knowledge of salad dressing production, have developed a dressing using Shiromi yuzu citrus. We use all of the yuzu, including all of the peel, to deliver a true reflection of the flavor of yuzu.
This is also a product that will continue to promote and preserve Shiromi Kagura along with the people of Shiromi, and we hope that this truly spectacular part of Japanese culture will gain a new following around the world.
ゆずぜん
Our hopes for YUZU ZEN

A product that we created for the next generation

Rural Japan is currently faced with many serious problems. The lack of young people to take over for the current generation of workers due to the rapid decrease in population, a rapidly aging population that is already causing dysfunction in social infrastructure, frequent natural disasters due to worsening environmental conditions, and the depletion of natural resources. These are only some of the wide range of issues rural villages face.
Despite these uncertain times, we will continue to build our legacy, to pass on the traditions and culture of our region to the next generation, with strong will and conviction. As individuals, our strength is limited, but by working together that strength begins to grow, creating a new wave that will lead to an original way for our community to create value. This is how YUZU ZEN came about as a product.
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Yuzu Dressing Recipes

Let us introduce some delicious recipes using YUZU ZEN,It tastes even better with Yuzu dressing.
YUZU ZEN Recipes
Yuzu Butter Pancakes
Recipe
Ingredients (for 1 person)
  • Pancake mix
  • YUZU ZEN：1 tablespoon
  • Honey： 2 tablespoons
  • Sugar： 1 tablespoon
  • Butter： 15g
  1. Make the sauce before cooking the pancakes.
  2. In a small saucepan, add the YUZU ZEN, honey, and sugar, and cook until thick.
  3. Remove from the heat and add the measured butter. It’s ready to serve.
  4. Cook your favorite pancakes and serve with a good amount of sauce.
Comment
These sweet and tangy pancakes are very popular in Japan, the home of Yuzu!
Using some eggs to make a yuzu curd is also delicious.
YUZU ZEN Recipes
Yuzu Cream Pasta
Recipe
Ingredients（for 2 people）
  • Pasta（Linguine）： 200g
  • YUZU ZEN： 3 tablespoons
  • Fresh cream： 150ml
  • Butter： 10g
  • Salt： To taste
  • Hard cheese（Parmigiano Reggiano）： To taste
  • Black pepper： To taste
  1. Put the fresh cream into a frying pan and heat it up.
  2. Once the fresh cream has heated, add the YUZU ZEN and butter.
  3. Melt the butter and turn the heat off once it has incorporated.
  4. Boil the linguine in plenty of salted water.
  5. While the pasta is still a little undercooked, add it to the pan with the sauce from step 3 and put it back on the heat. Add some of the pasta water and combine the sauce and pasta.
  6. Once the sauce has thickened a little and the pasta is al dente, remove the pan from the heat, add the Parmigiano Reggiano, and flavor with salt.
  7. Plate the pasta and finish with black pepper and more Parmigiano Reggiano.
Comment
Adding the butter is optional. Adding olive oil works just as well if you want to make an oil variation. Or you can just leave it out altogether.
YUZU ZEN Recipes
Sushi Roll with a Hint of Yuzu
Recipe
Ingredients（for 2 rolls）
  • Freshly cooked rice：400g
  • YUZU ZEN：2 tablespoons
  • Sushi nori：2 large sheets
  • Salt： To taste
  • Sesame seeds： To taste
  • 具材
  • Your favorite sushi fillings: Avocado, Salmon, cream cheese, lettuce, etc.
  1. Cook some short-grain Japonica rice to be a little firm for sushi.
  2. Stir the YUZU ZEN into the cooked rice until well combined.
  3. Place the nori sheet on a makisu (bamboo sushi roller). Spread the rice in a thin layer over the nori.
    *If you don’t have a makisu, you can also use cling wrap or paper.
  4. On the rice, place the ingredients of your choice in a long thin line at the front.
  5. Roll the sushi from the edge, rolling the ingredients into the center.
  6. Cut the roll into pieces, dip it in soy sauce, and enjoy.
Comment
Please use short-grain japonica rice when making rolled sushi. If you use indica rice, it won’t be sticky enough, making the rolling process very difficult.
YUZU ZEN Recipes
Yuzu Poke Bowl
Recipe
Ingredients（for 1 person）
  • Rice ：150g
  • Tuna：60g
  • Green chili pepper：1
  • Soy sauce and Olive oil：1 teaspoon each
  • Salmon：60g
  • Boiled prawns：60g
  • YUZU ZEN：1 tablespoon
  • Salt： To taste
  • Lemon： To taste
  • Topping vegetables： Choose your favorite vegetables
  • Cabbage, edamame, cucumber, tomato, avocado, cheese, fruit, etc.
  1. Cut the tuna into small cubes.
  2. Slice the green chili and add it to the tuna along with the soy sauce and olive oil. Let it marinate for around 15 minutes.
  3. Cut the salmon and prawns into cubes that are a similar size to the tuna, mix in the YUZU ZEN, and flavor with salt to taste.
  4. Cut the topping vegetables into easy-to-scoop sizes, to match the seafood.
  5. Put rice into a bowl and arrange the ingredients on top.
  6. Squeeze a lemon over the bowl to finish.
Comment
Use anything you like with this recipe. It’s a great way to enjoy fresh seafood and vegetables.
YUZU ZEN Recipes
Chicken Sauté with Yuzu Cream Sauce
Recipe
Ingredients（for 1 person）
  • Chicken (breast or thigh)：1 steak
  • Salt & pepper： To taste
  • Garlic：1 clove
  • Olive oil： To taste
  • Sauce
  • Yuzu dressing ： 3 tablespoons
  • Fresh cream：150ml
  • Salt： To taste
  • Parsley： To taste
  • Black pepper： To taste
  1. Add the cream to a small frying pan and put on the heat.
  2. Once the cream has heated, add the YUZU dressing and heat until just before it boils. Remove from the heat.
  3. Season the chicken with salt and pepper and let it rest for around 15 minutes.
  4. Add the chopped garlic and olive oil to a pan and turn on the heat.
  5. Once the garlic is fragrant, add the chicken skin-side down and cook well.
  6. Heat the sauce and pour into a plate. Place the chicken on the plate and finish with black pepper and parsley.
Comment
The Yuzu dressing has onion in it, making it the perfect ingredient here, but you could also add shallots to increase the flavor even more.
YUZU ZEN Recipes
Pomegranate and Quinoa Salad
Recipe
Ingredients（For 2 people）
  • Quinoa：1 cup
  • Water：1 cup
  • Olive oil：1 tablespoon
  • YUZU ZEN： 3 tablespoons
  • Salt： To taste
  • Black pepper ： To taste
  • Hard cheese ： To taste
  • Pomegranate：1
  • Kale：2 leaves
  • Parsley：3 bunches
  • Your favorite ingredients： Tuna, chicken, fruit, nuts, vegetables, etc.
  1. Add equal amounts of quinoa to water and a pinch of salt to a pot and put on the heat.
  2. Once it comes to a boil, turn it down to low heat. Once all the water has evaporated, remove it from the heat and let it steam.
  3. Rip the kale up into smaller pieces with your hands. Peel the pomegranate and break-apart all of the seed pods that are inside.
  4. Cut all the ingredients into easy-to-eat sizes including the parsley.
  5. Add the quinoa to a bowl with olive oil and yuzu dressing.
  6. Put the remaining ingredients in the bowl, mix well, and flavor with salt.
  7. Plate the salad and finish with some pomegranate pods, black pepper, and cheese.
Comment
This is an easy-to-handle amount of quinoa. It still may be a little too much, so don’t feel like you have to add all of it to the salad.
You can add any leftovers to a soup.