Discover how this seemingly complex fruit is surprisingly easy to use. Here’s what you need to know about buying and cooking with yuzu.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Active Foodie | 2020-06-25 20:00:10 |  13,991 Views |
What is Yuzu?
Jessica Yoon is a recipe developer food writer and innovation consultant. She holds a Grand Diplôme from Le Cordon Bleu Paris and an MA in Food Studies from New York University. Her hobbies include browsing grocery stores listening to audiobooks while cooking and reading show summaries before watching (she loves a good spoiler!). Pies are her favorite dessert category and she has a passion for anything involving dumplings. Jessica grew up in Seoul Korea and now lives in Los Angeles California.
If you’ve ventured out to dinner lately chances are you’ve come across yuzu on the menu. Chefs bakers and mixologists have long used this unique citrus to add a je ne sais quoi factor to their dishes. Luckily you don’t have to be a seasoned food professional to know how to use this fruit. Here’s everything you need to know about yuzu from what it tastes like and how to cook and obtain it to some of its potential health benefits.
Yuzu is a fragrant and sour citrus fruit that originated in China or Korea but is most often associated with Japanese food. Also called Japanese lemon or yuja in Korean. Yuzu is a hybrid citrus species a cross between the Ichang papeda and a sour mandarin. What does a yuzu look like? It is similar in size and appearance to a mandarin but the skin is thick and bumpy. The yuzu skin starts out green and changes to a warm yellow when ripe. Inside the flesh is yellow and full of many seeds resulting in much less juice per fruit than a lemon or lime. Because of this and the difficulty in harvesting yuzu is more expensive compared to other citrus species.
