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In addition to cooking with yuzu, you may want to consider buying it in essential oil form. “The fragrance of yuzu fruit could be an effective stress-reliever,” Hung says.
Yuzu, also known as Japanese citron, is a small, tangy citrus with bumpy skin and large seeds. It originated in China, but today is most commonly associated with Japanese cuisine.
Using the fragrant Asian citrus fruit yuzu instead of lemon makes this Tom Collins unique and perfect for summer. Get the recipe: Yuzu Tom Collins. One Happy Bite.
This fruit resembles a yellow clementine with uneven skin and can be either yellow or green depending on the degree of ripeness. Yuzu fruits, which are very aromatic, typically range between 5.5 and 7.5 cm (2 + 1 ⁄ 8 and 3 in) in diameter but can be as large as a regular grapefruit (up to 10 cm or 4 in, or larger).
A yuzu bath, also known as a yuzuyu (柚子湯), is a bathing tradition that is celebrated on the winter solstice in Japan. Yuzu fruits, citrus fruit of East Asian origin known for their characteristically strong aroma and the fragrant oil from their skin ( nomilin ), are floated in the hot water of the bath, releasing their aroma.
Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as yuzu. Yuja does not contain much juice, unlike other citrus fruits. They are able to cook in high temperatures without losing their tartness. [4] Yuja have a strong fragrance. Their scent comes from the zest, juices, and essential oils. [5] Yuja tea is bittersweet.
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 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.