Yuzu is a low-acid citrus fruit that is valued for its aromatic and flavorful juice and rind. Yuzu is cultivated mainly in Japan, Korea and China, though it is most often associated with Japanese cuisine. This indigenous fruit has seen a rise in popularity again thanks to its versatility, seasonality and interest in diners widening their produce horizons.
Also referred to as a Japanese citron, yuzu is a hybrid citrus variety, a cross between the Ichang papeda and a sour mandarin orange. Yuzu is very sour and tastes like a mix between a tangy lemon, bitter grapefruit and sweet orange. The flavor of yuzu is similar to mandarin oranges, but with a strong tart bite that makes it closer to a lemon in taste. Its tart flavor profile is underscored with hints of floral and herbal notes.
Compared to other more common citrus varieties, yuzu has a powerful aroma, giving off a zesty, honeysuckle-like fragrance when ripe. Yuzu is utilized for its juice and zest and can be used during all stages of maturity, but it should not be eaten whole. The most common ways to use yuzu are in juice form, the zest and grated peel of the rind, and the yuzu’s leaves. Yuzu is not exported to the U.S., so it can be difficult to find, but packaged yuzu juice or frozen zest are readily available in many Asian grocery stores.
Yuzu is a great substitute for lemon and lime, as it has a great aroma without being as acidic as lemon. Its juice can provide acid and depth to a dish, while its zest can bring a little zing and fragrance. Yuzu works well when whipped into a simple dressing for a salad or roasted vegetables, sprinkled on top of smoked salmon, or used as a garnish for grilled chicken. It also pairs well with nigiri, sashimi, ceviche and tiradito. Yuzu is a key ingredient in many Japanese sauces and condiments, such as ponzu, which is often served with dumplings, used as marinade for meat and can be used as a seasoning while cooking.
Another way to tame the sourness of yuzu is through sugar. Yuzu juice is found in truffles, ice cream and baked goods, and the peel can be candied and used as a sweet garnish. Yuzu can be highlighted in desserts through curds and marmalades that top or fill tarts, pies and cheesecakes. Yuzu has a strong, tart flavor that also works well to balance out boozy cocktails and can transform favorite, everyday cocktails into something that feels unique.
Despite its complex profile, yuzu is surprisingly easy to use and can be used in a variety of ways. When used in a vinaigrette, marinade, cocktail or dessert, the end result will be a tarter and more floral version than the original recipe.