Yuzu (柚子) is a citrus fruit with highly fragrant skin that has been grown in Japan for centuries. Its aroma is reminiscent of mandarin, grapefruit and lemon, with a slight bitterness that makes it immediately recognisable.
As it contains relatively little juice, this is generally used in small quantities to enhance a dressing, grilled fish, sashimi, noodles, broth, pastry or drink.
The zest is also used to prepare yuzu kosho, an intense blend of yuzu, chilli and salt found among our Japanese spices and condiments.
In Japan, yuzu is found alongside other citrus fruits such as sudachi, which has a lively, vegetal character, the rounder kabosu, and the slightly bitter daidai. Their juices can be used individually or combined to create different aromatic balances.
They are used especially to flavour ponzu sauces, which are grouped in their own category. Yuzu is also available as powder, pure or blended juice, and yuzucha, a marmalade-like preparation diluted in hot water that can also be used in desserts and sauces.
