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Yujacha and cinnamon are a marriage made in heaven. (Photo by Tammy Quackenbush)

Writing recently for Plate magazine about Korean breakfast culture inspired me to try mixing traditional Korean ingredients with traditional western breakfast items in unconventional ways.

For some time my palate has been passionate about 유자차 yujacha, a hot tea made from Asian citron marmalade. Yuja is called yuzu in Japan.

French toast goes back to Roman times, making it one of the first “egg toast” dishes in recorded history. I’ve found that yujacha syrup and French toast work well together.

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