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  2. What Is Yuzu? Get to Know This Trendy Japanese Citrus - AOL

    www.aol.com/yuzu-citrus-season-why-chefs...

    Citrus season is in full swing, and one variety is trendier than ever. While yuzu has long been popular in East Asian cuisines, this tangy, fragrant fruit has been popping up on restaurant and bar ...

  3. Yuzu koshō - Wikipedia

    en.wikipedia.org/wiki/Yuzu_koshō

    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.

  4. Category:Japanese cuisine templates - Wikipedia

    en.wikipedia.org/wiki/Category:Japanese_cuisine...

    [[Category:Japanese cuisine templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Japanese cuisine templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.

  5. Yuzu - Wikipedia

    en.wikipedia.org/wiki/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.

  6. 30 Ways to Infuse a Yuzu Citrus Flavor Into Cocktails ... - AOL

    www.aol.com/30-ways-infuse-yuzu-citrus-170641559...

    Main Menu. News. News. Entertainment. Lighter Side. Politics. Science & Tech. Sports. Weather. 24/7 Help. ... Give classic lemon bars an Asian twist with Japanese yuzu juice. Get the recipe: ...

  7. Yubeshi - Wikipedia

    en.wikipedia.org/wiki/Yubeshi

    Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce.

  8. Tobiko - Wikipedia

    en.wikipedia.org/wiki/Tobiko

    The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.

  9. Template:Japanese cuisine - Wikipedia

    en.wikipedia.org/wiki/Template:Japanese_cuisine

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