Yuzu

Yuzu is rich in vitamin C. The peel of yuzu in particular contains more vitamin C than that of lemons, and its strong antioxidant properties help improve immunity and support healthy skin. It also contains a lot of citric acid, which helps recover from fatigue and promote energy metabolism. The peel and rind are rich in dietary fiber and pectin, which help regulate the intestinal environment.
The white pith of yuzu is rich in hesperidin, which contributes to maintaining healthy blood vessels. In addition, the aromatic component limonene has a relaxing effect, improves blood circulation, and helps increase appetite.
To effectively consume the nutrients of yuzu, it is ideal to use it raw with the peel on. The peel, which contains a lot of vitamin C and limonene, can be chopped up and used in dressings and salads to preserve its aroma and nutrients.

Select those with bumpy and moist peels, and store in the refrigerator using a vegetable storage bag.

Gently peel off the thin yellow layer of the peel, and use in clear soups and other dishes as aromatic garnish. Add the freshly squeezed juice to ponzu sauces, dips and dressings. Yuzu can also be used to make delicious marmalade, candied fruit as well as fruit wine and liquor. The condiment of “Yuzu Pepper Paste” (“Yuzu Kosho” in Japanese) is made by combining yuzu peel with grated green chili peppers and salt.