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Try this easy no-cooking 5-minutes trick to turn plain vanilla ice cream into yuzu ice cream using only vanilla ice cream and Korean honey citron tea jam. ... Using the fragrant Asian citrus fruit ...
The citrus is a staple in Japanese cooking and a key ingredient in condiments like ponzu and yuzu kosho. Related: 15 Citrusy Yuzu Recipes to Try This Summer What does yuzu taste like?
3. Yuzu-glazed salmon Yuzu serves as the perfect complement to savory dishes like this salmon recipe. 4. Spicy yuzu margarita Put a whole new twist on your traditional margarita with this yuzu ...
Yuzu (Citrus × junos, from Japanese 柚子 or ユズ; / ˈ j uː z uː / ⓘ) is a citrus fruit and plant in the family Rutaceae of Chinese origin. [1] [2] Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.
Yuzu koshō (柚子胡椒, also yuzu goshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. [1] It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzu koshō come from Kyushu, where it is a local specialty.
Sudachi (Citrus sudachi; Japanese: スダチ or 酢 橘) is a small, round, green citrus fruit of Japanese origin that is a specialty of Tokushima Prefecture in Japan. Harvested before it fully ripens to yellow, it is tart and not eaten as a table fruit but used to flavor sauces and marinades, desserts, and drinks in place of lemon or lime.
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Edible, Used in cooking Long cultivated in China Yuzu: Citrus cavaleriei × Citrus reticulata: −12 °C (10 °F) Edible, Used in cooking Originally cultivated in China; spread to Japan, where many cultivars have been developed Sudachi: Citrus x junos × Citrus leiocarpa: −12 °C (10 °F) Edible, Used in cooking Long cultivated in Japan ...