YUKO
ゆこう
YUKO
Botanical name
Citrus yuko
Hybrid
Hybrid: Yuzu (Citrus junos) x dai dai (Citrus x daidai)
A “superfood” with a very limited annual yield, yuko is named a “phantom fruit” due to its rarity and limited production.
99% of all Japanese yuko is grown in Tokushima Prefecture. Themajority of orchards are located in Kamikatsu-cho.
Yuko is golden coloured and thin skinned with a cumquat likeshape. Slightly larger than a clementine, yuko weigh approximately 70 grams.
Aromatic, complex and delicate, yuko is not as sour as sudachi andyuzu. Mellow with a mild bitterness, yuko carries a fragrantbouquet of pomelo and orange. With a hint of confectionery lemon meringue, its gentle character is the perfect companion to accompany and soften a more acidic/sour citrus like sudachi or yuzu.
Traditionally used as a vinegar and an ingredient in ponzu.
Try classic cocktails like a Mint Julep, Sidecar and Pisco Sour swapping your citrus with yuko.
