There is growing interest in Yuzu and we thought it best to have a source dedicated to understanding this unique fruit. We hope to curate sources from across the web to spark your excitement by sharing how excited other citrus lovers are when it comes to this aromatic delicacy.
We first tried it in Singapore, but that led us on a quest to go to the source: Kochi, Japan. What we found was a citrus lovers paradise; you can read more about that here.
What is Yuzu Citrus (or Citron)?
Yuzu forms an upright shrub or small tree, which commonly has many large thorns. Leaves are notable for a large petiole, resembling those of the related kaffir lime and ichang papeda, and are heavily scented.
This citrus closely resemble to sudachi (a Japanese citrus from Tokushima Prefecture) in many regards; they share a similar mandarin-ichang papeda ancestry, though sudachi eventually ripen to an orange color, and there are subtle differences between the flavors of the fruit.
What is Yuzu used for?
Using and cooking with yuzu juice:
- A great ingredient for celebratory drinks: cocktail, mocktail or slushie
- Add an aromatic citrus note to a clear, Asian-style soups
- Give depth of flavor to sushi: mix a little yuzu juice into the rice or add to dipping sauce
- Ponzu: Mix 2 parts soy sauce to 1 part rice vinegar and add yuzu juice, to taste, for a Ponzu sauce to flavor fish or noodles
- Try it in sauces, salad dressings and mayonnaise instead of other citrus juices or vinegars.
Why not try it in citrus curd/custard, instead of lemon, lime or orange, or in cakes, biscuits or preserves?
Why should YOU Yuzu?
It isn’t just great for eating, you can put it in your bath water, too! Yuzu releases its oil containing nomilin, believed to have a wide range of health benefits, when placed in the warm water. Plus it smells pretty amazing.
Taking a yuzu bath is also supposed to give you wealth and good health. I think I hear the bathtub calling my name! – details via Super Fruit, Super Flavor