Yuzu is Asian citrus fruit, widely used in Japanese cuisine. It’s also used for Chinese and Korean cuisine. You might have not seen it, but it’s getting popular in the United States, as high-end restaurants started to use the fruit in recent years.

The characteristic of yuzu is in its rind. Unmistakable unique refreshing aroma compliments many Japanese food. Just a small cut of rind on top of hiyayakko, yudofu, or nabemono, along with other condiments adds another dimension to Japanese food. The rind is also used in many Japanese pickles.

The juice can be mixed with soy sauce to make homemade ponzu, dipping sauce for yudofu or nabemono. The sourness is much milder than lemon or lime, but it is not eaten by itself. Yuzu also has lots of big seeds inside of the fruit.

Other than eating, Japanese customary bathe in yuzu bath on winter solstice day, wishing for health during the winter. I’m not certain yuzu is effective to boost immune system, but the bath certainly smells wonderful.

If you are interested, young yuzu tree can be purchased in the United States. As Yuzu it is the most winter hardy citrus tree, it can be grown wide area in the United States.



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