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Fresh Yuzu Fruit.
In cooking, yuzu is generally used as a souring agent via its juice and zest as opposed to eaten on its own. A sour, tart, and very fragrant citrus, its zest is used mainly to accent cooked vegetables, hot pots, custards, and fish, while sometimes added to miso and vinegar or some Japanese teas to help them infuse.
Slightly larger than a mandarin orange, tastier than a lemon, more fragrant and versatile than most citrus fruit – Yuzu has long been a key ingredient in Japanese cuisine.
Fresh Yuzu can be used in soups, sushi, tea, liquors, salad dressings, desserts, pastries, and even made into marmalade. Besides cooking, Yuzu also adds a special aroma for hot baths, or juiced and mixed with jojoba to make a zesty essential oil. Though initially prized in Japan and Korea, Yuzu is now fast becoming a chefs’ favourite worldwide, especially in North America.
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