Yuzu

Peel the skin of the yuzu so that the peels get wider as you go. Lay the peeled skin with the white pith up and shave the pith. The pith has a bitter taste, so it's best to remove it. Julienne the peel or cut the peel into thin strips, about 1-2mm wide.

※　A sprinkle of julienned yuzu on meat dishes, udon, hot pots, or simmered dishes will add color and release a refreshing aroma and flavor.