Yuja

Yuja is a citrus fruit widely used in East Asia, known in Korean as yuja (유자). It is commonly identified with the fruit Citrus junos, the same species associated with yuzu in Japan. The fruit is mid-sized, with a thick, aromatic rind and tart pulp. The rind contains essential oils that contribute a distinctive lemony-citrus fragrance.

In culinary contexts, yuja is valued for its zest, juice, and preserves. Yuja-cha is a traditional Korean tea made by infusing peeled fruit with honey in hot water. The fruit’s rind and juice are used to flavor marmalades, sauces, desserts, and some alcoholic beverages. The oil derived from the rind is employed in perfumery and cosmetics because of its fragrant citrus notes.

Nutritionally, yuja is rich in vitamin C and other antioxidants. It grows best in temperate climates and is cultivated mainly in Korea and parts of Japan, with harvest typically occurring in winter months. The fruit’s aromatic rind and juice are often highlighted in seasonal dishes and beverages, contributing a distinctive citrus profile.

Aside from the edible fruit, the term Yuja may also appear in Korean as a given-name element in compound names. The word is sometimes encountered in culinary writing and East Asian cuisine references to describe the fruit and its commonly used products.