yují

Yují often refers to the citrus fruit commonly known in English as yuzu (Citrus junos) and in Korean as yuja (유자). Native to East Asia, yuzu is believed to have originated in central China and was later introduced to Korea and Japan. The fruit is distinctive for its irregular, bumpy rind, green to yellow color when ripe, and an intensely aromatic rind and juice.

Botanically, yuzu is a hardy, small tree that tolerates colder climates better than many other citrus species. Trees produce small, seedy fruits and fragrant white flowers. The pulp is tart and somewhat sour, with less juice than lemons or limes; the zest and peel are especially prized for their strong fragrance.

Culinary uses center on the rind and juice as flavoring agents. In Japan and Korea yuzu is used to make condiments (yuzu kosho), sauces (ponzu), marmalades, and beverages such as yuzu tea (yuja-cha). Yuzu oil is used in dressings, cocktails, confectionery, and as a substitute for other citrus when a more floral, aromatic profile is desired.

Beyond cuisine, yuzu has cultural and traditional roles: in Japan yuzu baths (yuzuyu) are taken during winter solstice for scent and warmth, and in Korea yuja tea is a common home remedy for colds. Commercially, essential oils from the peel are used in perfumes and aromatherapy.

Cultivation remains limited compared with common citrus, with major production in Japan, Korea, and parts of China. Because of its strong aroma and limited juice, yuzu is often used sparingly or as an accent in modern culinary and commercial applications.