I am growing Yuzu here and need some help. The Yuzu is supposed to be very valued in oriental cooking. One of the recipes I found was for scallops (or shrimp) cooked in the Yuzu shell with miso and mirin. I got the miso in Columbia and tried this recipe twice. I followed the instructions carefully. The result was a very salty sauce in which the scallops were cooked. "Very" might be too tame a word for how salty the result was. I was wondering if anyone out there has cooked seafood with Yuzu and can give me some guidance. (Cooking Yuzu cakes produces a very good, citrus flavored cake and the dried rind is great for winter tea.)

Thanks--