YUZU
ゆず
YUZU
Botanical name
Citrus junos
Hybrid
satsuma mandarin (Citrus reticulata) x Ichang papeda (Citrus ichangensis)
With its incomparable fragrance and flavour, yuzu is the best known Japanese citrus.
Tokushima is the second largest prefecture for yuzu production in Japan. Best known for “Kito yuzu” grown in Naka-cho at the foot of Mt Tsurugi.
Slightly smaller than a tennis ball, yuzu fruit resemble small grapefruits with variable skin texture. Picked either green(unripe) or yellow (ripe) the fruit weighs approximately 130 grams.
Refreshing, zesty and vibrant, yuzu is an eclectic palate challenge of tangy lemon, bitter grapefruit and sweet orange. Subtle tones of lime and bergamot present along with light, floral notes of honeysuckle. Bright, warm and invigorating.
Yuzu is traditionally used in yuzu ponzu and in condiments such as yuzu kosho (yuzu skin, chilli and salt). Its zest is often used to highlight hotpots, vegetables and desserts.
Try classic cocktails like a Penicillin, French 75 and Moscow Mule switching the citrus component to yuzu.
