Details
Yuzu is a Japanese citrus with a history stretching back over a thousand years – and once you smell one, you’ll understand the obsession. The aroma alone is extraordinary: floral, fragrant, and deeply citrusy, filling a room the moment you cut into it. The flavour sits somewhere between grapefruit, lemon and mandarin – tart and complex, with a brightness that’s unlike any other citrus.Fresh yuzu is rarely eaten as a fruit in the traditional sense. Instead, it’s the zest and juice that are prized – used much like lemon in cooking, but with far more depth and character. A small amount goes a long way.Use the zest in dressings, marinades, baking and desserts. Squeeze the juice into ponzu sauce, cocktails, curd or vinaigrette.
Freeze leftover juice in ice cube trays and zest in airtight bags – both keep beautifully for months.
Yuzu is currently having a major moment in New Zealand cuisine, appearing on restaurant menus and in craft beverages nationwide – and fresh fruit from a local grower is about as good as it gets.
Approximately 10 yuzu per kilogram.
