YUZU
The yuzu (Citrus junos) is a citrus cross of a lemon, lime and a mandarin. This unique citrus fruit has a very uneven skin and is packed with large seeds. The sour fruit, also known as Yuia, originates from China and was transported to Japan during the Asuka period (about 1,300 years ago).
Nowadays the yuzu only grows in a few places in the world. This makes this citrus fruit very rare and expensive. Where one often pays about €2 per kilo for an ordinary lemon, one pays about €50 per kilo for a yuzu. The yuzu is therefore labeled as the crème de la crème of citrus fruits.
The yuzu is often used in Korean and Japanese cuisine as a sweetener to dishes. In addition, the citrus fruit has become popular worldwide as an ingredient in high-end gastronomy. Many star chefs use a few drops of the juice in their dishes.
HISTORY
The yuzu is native to Central China, along the flow of the Yangtze River. Due to the constant climate changes, the harvest season was constantly hindered, making the search for new growing areas necessary. Citrus was introduced to Japan and Korea at the same time, namely during the Tang Dynasty, and is still cultivated in these two regions.
EASTERN AND WESTERN WORLD
Since its import in the 2000s by Western chefs, the yuzu has grown in popularity as an ingredient in the menus of upscale restaurants. The yuzu has a strong taste, so in most cases only a drop of the juice is needed to taste the flavor. The yuzu has infinite uses in desserts, where it is used as an essence. The yuzu is also used in, for example, cocktails, sushi rice, sashimi, Asian soups, sorbets and various party drinks.
In Korea, the yuja (yuzu) is usually used for Yuja-Cheon (yuja marmalade) and Yuja-Cha (yuja tea). Yuja-Cha is usually made by mixing Yuja-Cheong with hot water. The Yuja-Hwachae (yuja punch), a variation of the hwachae (fruit punch), is also a common dessert prepared with the citrus fruit.
KOREA
Although the yuzu is hardly consumed as a loose fruit, it is a fairly common ingredient in Japanese cuisine. For example, it is a common ingredient in citrus sauce Ponzu.
Another common sauce in which the yuzu plays a major role is the Yuzu Kosho – a Japanese pepper sauce made from green or yellow yuzu skin, green or red chiles and salt.
The yuzu is also used in making spirits, such as Yuzu Komachi and various wines. Both the zest and juice are ingredients of a savory, salty egg custard called Chawanmushi, and it's made into Miso soup.
