Hailing from Japan, this sour citrus fruit is about the size of a tangerine. The yuzu, which is a cross between a Japanese citrus known as ichang papeda and a sour mandarin orange, has a bumpy green skin that turns Meyer-lemon yellow when fully ripe. The flesh is yellow, heavily seeded and doesn't yield much juice. Also called a Japanese citron, the yuzu is explosively fragrant and has a briskly tart flavor reminiscent of limes and oranges. USDA restrictions prevent the import of fresh yuzus from Japan, and domestic production is in its infancy. If you happen to find them fresh at a farmers' market, choose fruit that's heavy for its size. Green fruit may be kept at room temperature until the rind turns yellow; fully ripe fruit should be refrigerated for up to 3 weeks. The form of yuzu most readily available in the United States is bottled juice, on the shelf or in the freezer section of Japanese markets. There you also might find yuzu kosho, a paste that comprises yuzu rind, chiles and salt. Yuzu juice is used in various ways including in cocktails, ceviche, sashimi, vinaigrette and to flavor Asian soups.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Yuzu Miso
- Yuzu and Mirin Marinated Grilled Chicken Thighs with Chinese Vegetable Fried Rice
- Sweet Chili Ginger Seared Tuna
- Tuna Tots with Yuzu Vinaigrette
- Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad
Related Content From Cooking Channel
- Tequila Granita with Lychee and Yuzu Cream
- Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee
- Pork Chops with Yuzu-Miso Marinade
- Yuzu Kosho
- Wahoo Tiradito with Yuzu and Green Apple