Yuzu fruit is a hybrid variety of mandarin and papeda. The fruit is very similar to grapefruit with an uneven skin. It's one of the most important fruit in Asia that ranges between 5.5 and 7.5 cm in diameter.
The fruit was mainly cultivated in China, Korea and Japan. Yuzu fruits are very aromatic and might be yellow or green color depending on the degree of ripeness.
Scientific Name:Citrus ichangensis x Citrus reticulata var. austera
Rich in vitamin which contains 150mg vitamin C in 100g of Yuzu.
Rejuvenates maturing skin.
It activates cell and fat burning effect.
It contains vitamin P that promote healthy blood flow.
It aids in relaxation and recovery of muscular aches.
Yuzu is used for culinary, cosmetics and scientific research.
Used for medicinal properties and number of ancient ceremonies.
The oil from yuzu fruit skin is marketed as an aroma.
The fruits were guard against colds, warm the body, and relax the mind.
Fragrance extracted from yuzu was used to make perfumes, lotions, and soaps.
Yuzu is also used for a special hot bath to prevent cold, flu and healing of chapped skin, provides better circulation on your body and good health.
Trees were slow growing reaches 25ft high.
The fruits of yuzu can be eaten when it ripens to yellow.
It forms a small tree that normally contains numerous large thorns.
It is mainly grown for its flowers rather than its fruit.
It will grown at most height in Hawaii and survives extends periods of frostiness in Asia.
Varieties of yuzu
Yuzu Juice was commonly found in Japan. The juice of yuzu may be dry or powdered were some stores carry it in spice section. The juice of yuzu is used to flavor sauces and alcohol
Yuzu vinegar was used for marinades and salad dressings
Yuzu paste is highly salted. It contains chile and it can also be added to noodle dishes or soups. It makes a nice little kick
3/4 cup mirin
1/2 cup rice vinegar
1/2 cup bonito flakes
1/4 cup fresh yuzu juice
1 tablespoon grated yuzu zest
4 tablespoons soy sauce
How to prepare?
Take a large saucepan and mix the mirin, vinegar, soy sauce, yuzu zest and bonito flakes. Boil it over medium heat and remove from the heat and cool it.
Pour the yuzu sauce into a bowl and discard the bonito flakes. Add the yuzu juice, store in a glass jar in the refrigerator for up to 1 week. Serve it.
25g yuzu juice
2 sheets Gelatin
2 ea Whippets
Ingredients To make Yuzu jam, mix it with hot water. There are two ways to make it, one like jam and the other in the fridge. Yuzu jam is great on a cold day
500g rock sugar
How to prepare?
Bleach a large jam jar with boiling water. Wash the surface of yuzus, cut in half and then slice thinly. Take the seeds out. Addd the yuzu slices and sugar in jar and repeat until everything has been added. Keep in fridge and wait for two weeks. It should look like jam and ready to eat.
6 slices of cucumber peeled
1 oz. of poma pomegranate liqueur
3/4 oz. Hendrick's Gin
1/2 oz. Partida Agave Nectar
1/2 oz. St-Germain Elderflower Liqueur
1/2 oz. Yuzu Juice
How to prepare?
Add ingredients in glass part of a Boston shaker, muddle cucumber. Shake well with ice and strain in a chilled 9oz cocktail glass. Garnish with cucumber slice, edible orchid, and pomegranate seeds dusted with easy leaf edible silver.