Glossary - Ingredients

Yuzu

A citrus fruit that can be used in its entirety: fruit, peel, and juice. Indispensable for flavoring Japanese cuisine

What is yuzu?

Yuzu (柚子 in Japanese) is a citrus fruit that has been cultivated in Japan since ancient times. There are "yellow yuzu" that is harvested when the fruit is ripe and yellow, and "green yuzu" that is harvested before it is ripe; the "yellow yuzu" is generally sold in season around November. Thinly scrape off only the yellow part of the peel and add it to dishes such as clear soup and chawanmushi (savory egg custard) as a flavoring, or add soy sauce to the squeezed juice to make ponzu sauce, or even add it to dressings. Yuzu can also be enjoyed in marmalade, candied fruit, fruit wine, liqueur, and desserts such as sorbet and jelly.

Clear soup with yuzu

Nutrition facts

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.

Storage to prevent food loss

Wrap yuzu in kitchen paper and place in a plastic bag to store in the refrigerator for about 10 days. You may also cut the fruit in half, wrap it in plastic wrap, and store in the freezer for about one month.

Trivia

Yuzu kosho (citrus pepper paste) widely used in hotpots, grilled dishes, udon, pasta, etc., is a seasoning made by mixing yuzu peel, togarashi chili pepper, and salt. It does not contain black pepper.