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Despite its subtle sweetness, yuzu is rather tart and used much like a lemon or lime, so it’s not ideal for cutting into wedges and snacking like an orange. Related: The 5 Best Citrus Juicers ...
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 is used slightly differently in Japan, China and Korea — all places where yuzu is popular. “In Japan, it’s an integral ingredient in the citrus-based sauce, ponzu and yuzu vinegar ...
Sudachi. The sudachi has been cultivated for centuries in parts of Japan, and is perhaps nearly as well known as the yuzu in the country. [3] The fruit is the specialty [4] and symbol of the prefecture of Tokushima, which produces 98% of all the fruit grown in Japan. [5]
It is often sold in markets in large jars and used as a home remedy for the common cold. 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.
Yuzu kosho pasta, is a quick, easy, and super flavorful dish featuring spicy & aromatic yuzu kosho. It’s made with less than 10 ingredients and ready to eat within 30 minutes! Get the recipe ...
Yuzu in bath water. 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 (), are floated in the hot water of the bath, releasing their aroma.
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