Yuzu Togarashi Yield 1/8 sheet pan Chef Jessica Vasquez (Instagram: @jessiecakebakes) at Momotaro in Chicago's West Loop Neighborhood

Ingredients for Togarashi Sugar Mix:

• 30 g. togarashi
• 40 g. sugar
• 4 g citric acid

Method for for Togarashi Sugar Mix:

1. Blend in a spice blender, set aside and reserve

Ingredients for Yuzu Togarashi:

• 375 g. The Perfect Purée Yuzu Luxe Sour Blend, thawed
• 145 g. sugar #1
• 10 g. pectin, yellow
• 75 g. glucose syrup
• 285 g. sugar #2
• 12 g. citric acid

Method for Yuzu Togarashi:

1. Spray ⅛ sheet tray with cooking spray and line with double plastic wrap, set aside
2. Combine sugar #1 and pectin in small bowl, whisk to combine and set aside.
3. In a small pot, add Yuzu Luxe Sour and heat to 120F.
4. Whisk in pectin mixture to Yuzu Luxe Sour and bring to a boil
5. Continue whisking, then add sugar #2 and glucose syrup, cook to 223°
6. Once mixture has reached 223°, add citric acid and whisk to combine
7. Pour mixture into ⅛ sheet tray and let cool at room temperature
8. Once cooled and set, cut into 1” squares and toss into togarashi mixture
9. *Side note* make sure to run your knife under hot water in between cuts to get clean edges and to avoid knife getting too sticky.