yuzu

Yuzu (Citrus × junos) is a small citrus fruit originating in East Asia and widely used in Japanese cuisine. It is prized for its bright, tart juice and intensely fragrant zest. The fruit has a thick, uneven rind and pale flesh, and is typically greenish-yellow when ripe.

Origin and distribution: Yuzu has long been cultivated in Japan and Korea, and is now grown in parts of China, Europe, and North America where climates support citrus trees. It prefers temperate conditions and well-drained soil and is more cold-tolerant than many other citrus varieties.

Description: The fruit is about the size of a small orange, with a thick rind and sour, aromatic juice. The essential oils in the rind give a distinctive fragrance that blends mandarin-like sweetness with citrus brightness. Flesh is tart and relatively seedy.

Cultivation: Yuzu trees are evergreen, often thorny, and grown as both ornamentals and fruit crops. They are commonly propagated by grafting. Fruit is typically harvested in late fall or winter, and trees can tolerate cooler conditions than many citrus, which influences their regional cultivation.

Culinary uses: Yuzu is used to flavor sauces, dressings, and marinades. Its juice and zest appear in ponzu sauce, desserts, beverages, and confectionery. Yuzu kosho is a well-known spicy paste made from zest, chili peppers, and salt. Dried or candied zest is used as a garnish or fragrance.

Substitutes and storage: If yuzu is unavailable, lemon or lime can be substituted, though aroma and flavor differ. Fresh yuzu can be stored at room temperature for a few days or refrigerated; juice and zest can be frozen for longer storage. It is rich in vitamin C and low in calories.