Yuzu (Citrus × junos) is a small, bumpy-skinned citrus fruit that has been cultivated in East Asia for centuries. Believed to have originated in central China, it was introduced to Japan and Korea during the Tang dynasty and has since become integral to their culinary traditions. The fruit is typically yellow when ripe, though it can also be green, and resembles a tangerine in size and shape
Despite its small size, yuzu is renowned for its bold and complex flavor profile. It combines the tartness of lemon, the sweetness of mandarin orange, and the bitterness of grapefruit, with a fragrant, floral aroma that sets it apart from other citrus fruits. The juice and zest are the primary components used in cooking, as the fruit itself is rarely eaten fresh due to its abundance of seeds and minimal pulp.
In Japanese cuisine, yuzu is utilized in a variety of ways. Its juice and zest are key ingredients in sauces like ponzu and yuzu kosho, as well as in dressings, marinades, and soups. Yuzu is also used to flavor sweets, beverages, and even alcoholic drinks. In Korea, it’s known as “yuja” and is commonly used to make yuja-cha, a hot or cold tea made from yuzu marmalade
