Supervised by Chie Ando, ​​a chef specializing in ELLEgourmet. This is a recipe for white koji yuzu jam. The sweetness and sourness of white koji go perfectly with yuzu.

material

1. Add all ingredients to the yogurt maker and mix well.

2. Turn on the switch and let it mature at 50-55℃ for about 6-10 hours.

3. Allow to cool completely, then transfer to a container and store in the refrigerator.

4. *If it's too hot the jam may deteriorate, so make sure to cool it thoroughly.

5. Once cooled, transfer the jam to an airtight container and store in the refrigerator, where it will keep for a long time.

We also recommend combining the finished jam with sweet potatoes or granola. Please try adding it to a variety of dishes.

Recipe supervision: Chie Ando, ​​&LAB Tokyo