This unique flavor has been celebrated in Korean and Japanese cuisine for centuries. In Korean cuisine, it’s also called “ yuja” and used for hot or coldyuzutea (“ yuja-cha“) but there are subtle differences in taste and aroma depending on where the fruit is grown. What Pairs Well With Yuzu?

Why are frozen fruit purees ideal for brewing? Fresh fruits need to be pasteurised as they might bring unwanted natural yeasts and bacteria. But in the case of fruit purees, you don't have to worry about it. Pop the purees into your fermenting beer at the beginning of the brewing process and enjoy a sweet, fruity beer.Other chefs call on yuzu to play a more central role in their dishes by pairing it with various proteins. "Typically I like to pair it with a fatty dish, like pork belly or wagyu," offers Kim, "but it also complements fresh seafood—especially sashimi and sushi—brilliantly, by adding a touch of fresh citrus tang and aroma on your nose." Add Vigor to Veggies Introduced to Japan more than 1,000 years ago, yuzu fruit tastes like a cross between an orange, a grapefruit, and a lemon and is so bitter that it is not eaten alone. It finds many uses in Japanese cuisine, however. It is a traditional accompaniment for wild mushrooms, whose harvest season in late September and early October overlaps with yuzu’s. Yuzu is mainly used in Japan for its uniquely fragrant peel, which is added at the last minute to soups, salads, and simmered dishes and releases its aroma on gentle heating. Sweet white miso flavoured with yuzu is a popular dressing for aemono, while the dipping sauce ponzu is made with the juice of either yuzu or the sour green citrus fruits sudachi ( Citrus sudachi) and kabosu ( Citrus sphaerocarpa). Koreans make a sweet yuzu marmalade that is diluted with hot water to create an aromatic tea laden with vitamin C.

If you're wondering, "What is yuzu?" you're not alone. The popularity of this bright yellow citrus fruit is growing in the U.S., yet it's still a mystery to many of us. The short answer is that yuzu (pronounced YOU-zoo) looks like a lemon but has a distinct flavor and potent aroma. Shige Kabashima, owner and bar director of NR, a New York City bar, agrees. "Yuzu tastes like lemon, grapefruit, and mandarin orange and is very aromatic," he says.Yuzu plays such a pivotal role in Japanese cuisine and now, in recent times, it has become an integral ingredient in so many other cuisines and cultures," explains Min Kim, executive chef at Wynn Las Vegas' Mizumi. "It has such a significant value in our culture, not only as a cooking ingredient, but as something that is so fundamental in our daily lives."

You can leave whole yuzu fruits on the kitchen counter at room temperature, but if you don't plan on using them right away, refrigeration helps them last longer. While they stay fresh in the frig for a few weeks, yuzu may lose their powerful aroma after a few days.Monin has created a toolbox of amazing flavors that help our customers build the inventive drinks they dream up. Our purées don’t require thawing, refrigeration, or muddling, which makes for easy prep and storage. For flavors that are traditionally difficult to extract, like yuzu or banana, our purée line offers bartenders an easy solution to achieving a bold, premium taste full of real fruit and balanced sweetness. I think it’s best described as a mashup of lemon juice, sour grapefruit, and sweet mandarin orange. But it has other subtle flavor notes that are floral, adding extra complexity. The bergamot and flower blossom notes also come though in the aroma, which can be quite strong. This is especially noticeable in fresh yuzu juice or yuzu zest. Zest from the yuzu peel or rind can also be pretty bitter, like any other type of citrus. The sour taste is balanced by a hint of sweetness and a little goes a long way in recipes. The flavors of Yuzu are both mysterious and familiar, so we are seeing riffs on classics like the Yuzu Collins or Yuzu Margaritas. It is an amazing ingredient to add depth of flavor and complex citrus notes to any drink. For Enhancing Flavor: I’m still waiting for my chance to make my own yuzu kosho. Until then, I will settle for using yuzu-flavored products in