Yuzu

About

Yuzu tastes somewhat like a cross between mandarin orange and grapefruit, with a distinctive zest whose perfume is rarely captured in yuzu-flavored products; candied peel retains more of this character than dried, powdered zest. It shares the sourness of the Seville orange, along with a relative lack of juice and numerous pips that make it impractical to eat out of hand, so it is used more like a lemon, for its juice and zest. In Japan, around the winter solstice, whole yuzu are scored to release their aromatic oils, then halved and floated in a bath called yuzu-yu.

Pairs well with yuzu

• CiLemonBecause yuzu yields relatively little juice compared to other citrus, it's often blended with the more accessible lemon in recipes,…
• SuEggYuzu zest garnishes chawanmushi, the Japanese steamed savory custard, where its floral, mildly thyme-like notes stand out clearly against…
• CiOrangeYuzu is believed to be a hybrid of the sour mandarin orange and the tropical Ichang papeda, and its citrus character clearly echoes…
• EaMushroomMatsutake mushrooms and yuzu are a classic seasonal pairing in Japan during autumn; yuzu is valued for enhancing other natural flavors,…
• FfHoneyYujacha, a Korean yuzu-and-honey tea, is sold as a jarred preserve similar to marmalade rather than as tea bags or leaves, and can be…
• BrMisoYuzu zest is often added to miso soup in Japan; rupturing the peel releases its essential oils, and the soup's heat intensifies them…
• GrChileYuzu kosho, a Japanese condiment made from green or red chiles, is a fresh, hot paste rather than a powder.
• FfLycheeLychee, like peach, ripens to a fragrant sweetness despite its very different skin, and yuzu can carry a similar peach note of its own:…