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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.
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Here's What Yuzu Really Tastes Like - AOL
The beauty of yuzu is that it can be used in both sweet and savory dishes. Hung says that in Japan, it’s used to make a spicy sauce called yuzu kosho, which is made from yuzu zest, red or green ...
Tachibana Unshū Iyokan Dekopon (Hallabong, Sumo Citrus). Japanese citrus fruits were first mentioned in the Kojiki and Nihonshoki, compiled in the 700s, and the Man'yōshū and Kokin Wakashū, poetry anthologies compiled in the 700s and 900s, mention the Tachibana orange as a subject of waka poetry and describe its use as a medicinal, ornamental, and incense plant.
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.
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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.