Fish marinated in yuzu, yuzu ice cream or a yuzu cocktail, you see it more and more on the menu. Asian cuisine loves it and we can no longer hide our love.
Yuzu is a Japanese citrus fruit that tastes somewhere between lemon, lime and mandarin. Gourmets also recognize grapefruit and pine scent in it. In terms of looks too: young yuzu is green, then it turns orange and a ripe yuzu is yellow. The taste also has something sweet and it is therefore not surprising that many chefs have embraced the yuzu with both arms.
Unlike to similar fruits like the mandarin, this fruit is rarely eaten out of hand and mainly used as a seasoning. Both the grater and the juice are used here and there are countless options for processing it. Yuzu is especially popular for its characteristic aromatic scent and the special essential oils.
- The aromatic skin gives beautiful flavour accents to dishes. A complex blend of lime, lemon and sweet mandarin overtones.
- The juice of the yuzu is less tart and much more subtle than a lemon. It is used to accompany fish and meat dishes, gels, mayonnaises, vinaigrettes, soups, sauces, in cocktails and desserts.
Yuzu grows on a thorny tree that grows in Kochi prefecture. This is a mountain area with the perfect conditions for this fruit, because it thrives best in areas with large temperature differences between day and night and can withstand moderate frost.
The yuzu has a fragile, bumpy and often loose skin. The fruit contains many seeds and little, but sublime juice. The juice costs as much as a good glass of wine, but for most dishes just a few drops are enough. 90% of the yuzu harvest is immediately frozen, processed into juice, dried or processed into all kinds of products. Only 10% gets through the selection and is traded as fresh fruit.
Fresh yuzu is still limited. Yet every year from November to February we have fresh original Kochi yuzu from Japan available for you, fully ripe and in the best quality.
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