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. A full-size ...
Yuzu is a traditional Japanese citrus fruit that has been used to season local cuisine from old times. Unlike a tangerine that is eaten as it is, yuzu is normally used to bring out the flavor and ...
it infuses the water with a burst of vibrant citrus aroma, resulting in a tangy yet delicately sweet drink that's perfect for kick-starting your morning. Yuzu kosho is a Japanese condiment made ...
Made with a light and crisp almond mass, these sweets are filled with a creamy ganache of yuzu, a typical Japanese citrus fruit. Yuzu is a fruit that resembles a small tangerine, but with a more ...
The umami flavour of miso paste works really well with aubergines; the ‘meaty’ flavours are lifted by the fragrant citrus sharpness of yuzu. Serve as a Japanese-style side dish or a vegetarian ...
Though it’s usually made with yuzu zest, it turns out koshō can be made with almost any citrus zest — and it’ll even taste pretty close to yuzu koshō if you add a pinch of cedar fronds.
This simple recipe has two easy steps: simmer yuzu zest with sugar and juice, then coat in granulated sugar. Let the chips dry for a couple days, then they're ready to serve. Candied Yuzu Citrus ...