Have you heard of ‘yuzu’? Traditionally used in Japanese cuisine, lately it’s been cropping up in all kinds of restaurant dishes, drinks and sauces here too.
In Japan, the yuzu fruit is much loved and celebrated. It’s incorporated into many recipes but is also used in toiletries and to promote good health.
What is yuzu?
Yuzu is a round, yellow citrus fruit originating from East Asia. It has a nobbly skin that can range in colour from green to golden yellow, contains lots of pips and has a characteristically unique scent and flavour profile that make it a beloved ingredient in Japanese cooking.
Its flavour is sharp with aromatic notes, sometimes being described as somewhere between a grapefruit, lemon and mandarin. The refreshingly fragrant citrus scent only adds to its culinary versatility and also makes it a luxurious ingredient for toiletries and skincare products.
Yuzu in season
With delicate white blossoms appearing in spring, yuzu fruit is typically in season during the late autumn and early winter months. In Japan, the peak season for harvesting yuzu is from November to December, though it can sometimes extend into January.
Preserving yuzu for the rest of the year
Japanese people have a great tradition of preserving food for use when the harvesting season has passed and the yuzu is no exception. There are several ways that the citrus fruit can be preserved for future use, maintaining its special flavour, fragrance and nutritional benefits.
Freezing
The whole fruit, juice and zest can all be frozen to prolong its life. This convenient way to store yuzu is easy for most people and means it is always to hand and simple to add as an ingredient.
Yuzu koshō (preserving in salt)
This traditional Japanese condiment is made by mixing yuzu zest with salt and chili peppers. The paste can be stored in the refrigerator for several months and used to add a delicious citrusy kick to all kinds of dishes.
Marmalade, jam and syrup
Like most citrus fruit, yuzu can be made into marmalade or jam by cooking the fruit with sugar. The preserves can be stored in sterilized jars and kept in a cool, dark place or refrigerated once opened.
Making a concentrate by reducing the juice with heat or a syrup by combining yuzu juice with sugar is another useful way to preserve your yuzu if you can’t use it straight away. The syrup is great to flavour drinks and desserts and a concentrate can be used directly in recipes such as dips and dressings.
Infusing in alcohol
Yuzushu is a traditional Japanese liqueur made by steeping yuzu peel in shochu or sake, often with added sugar. It can be stored for an extended period and used as a refreshing drink.
The peel or zest can be infused in other alcohol, such as vodka, to create a yuzu-flavored spirit. This would be great to use in cocktails or enjoyed with a mixer for a longer drink.
Yuzu vinegar
Infusing the zest or yuzu juice into a light vinegar, such as rice wine vinegar creates a citrusy aromatic vinegar that can be used in dressings, marinades and sauces.
Yuzu as an ingredient
As we can see, the yuzu fruit, juice and zest are versatile and make a useful and interesting addition to your cooking.
The juice is wonderful for adding a zesty flavour to sauces, dressings and drinks. And the zest, often grated or thinly sliced as a garnish, adds a burst of citrus flavour.
The spicy condiment, yuzukosho add a piquant, zesty, salty highlight to meat, fish and recipes with a strong miso base.
You might have seen ponzu sauce in the supermarket next to the soy sauce. It’s a popular light dipping sauce in Japan and is easy to make at home with yuzu juice, soy sauce and mirin.
A wider cultural significance and health benefits
Yuzu is much more than just a citrus fruit in Japan. It holds a special place in Japanese culture, symbolizing health, prosperity and longevity. It is believed to ward off evil spirits and is woven into the fabric of Japanese traditions and everyday life.
Deep in winter in Japan, there's a tradition of taking a yuzu bath (yuzuyu) on the winter solstice. Of course, yuzu are in season at this time of year and floating the fruits in hot bathwater is believed to ward off colds, improve circulation and promote good health.
Yuzu are high in vitamin C and contain antioxidants confirming that this practice could indeed be beneficial to your health. Yuzu is often found as an ingredient in beauty products because of its potential skin benefits and for its refreshing scent.
Many onsen (Japanese hot springs) offer yuzuyu baths during the winter solstice season, where visitors can enjoy the aromatic and therapeutic benefits of bathing with yuzu in a traditional setting.
At home, yuzu is also used at New Year celebrations in seasonal dishes and decorations. The fruit’s bright colour and fresh scent are thought to bring good fortune and symbolize a fresh start to the New Year. According to Japanese folklore, yuzu's strong fragrance can repel evil spirits and it was common to place yuzu at the entrance of homes to protect against misfortune.
Around this time of year, several regions in Japan, especially those known for yuzu cultivation like Kochi and Tokushima prefectures, celebrate yuzu with festivals. These festivals feature yuzu-themed foods, drinks and products. They celebrate the fruit's harvest and its importance to local agriculture.
In Tokushima prefecture, the Kito Yuzu festival includes activities such as yuzu picking, cooking demonstrations and tasting events to showcase the versatility and culinary importance of yuzu.
A global influence
The popularity of yuzu in restaurant dishes has been steadily growing worldwide. As in Japan, it is celebrated by chefs globally for its unique flavour and versatility. High-end restaurants, both in Japan and internationally, incorporate yuzu into their menus highlighting its special appeal.
Yuzu offers a refreshing, tart flavour that is distinct from other citrus fruits like lemon or lime. Its complexity includes floral notes and a subtle bitterness which add depth to the dishes.
Yuzu’s versatility as an ingredient is another reason it is gaining popularity. In sauces and dressings it enhances salads, seafood and grilled meats with its bright acidity. As a marinade, the aromatic zest is great at infusing meat and fish with sharp, citrus flavours.
Yuzu can also find its way into desserts, from sorbets and ice creams to custards and cakes, imparting a unique citrus twist.
In Japan, yuzu is a traditional ingredient in sauces like ponzu and in hot teas. It’s also found alongside sushi, sashimi and noodle dishes. However, western chefs have found innovative ways to use yuzu, from vinaigrettes and cocktails to pastry fillings and marmalades, adapting its vibrant notes to complement a wide range of dishes.
These days you can even find yuzu used to flavour craft beers, desserts and sparkling drinks.
Due to its limited availability outside of Japan, yuzu retains an exclusive status in culinary circles, appealing to chefs and consumers seeking more interesting flavours and unique dining experiences.
Overall, yuzu's rise in international restaurant dishes reflects its adaptability across different cultures and traditions and its ability to elevate both traditional and contemporary dishes with its vibrant citrus flavor and aroma.
Where is yuzu grown?
Typically, yuzu is grown in mountainous or hilly regions where the temperature and humidity are suitable and there is good drainage.
In Japan, several regions are famous for cultivating yuzu, with the most notable being Kochi, Tokushima and Wakayama.
Kochi prefecture, located on the island of Shikoku, is the largest producer of yuzu in Japan. This is because the region's climate and mountainous terrain provide ideal conditions for yuzu cultivation. Kochi's yuzu is known for its high quality and intense aroma.
Also located on Shikoku island, Tokushima prefecture has several areas know for the production of superior quality yuzu fruit. The Kito area is particularly famous for its yuzu because of its clean water and pristine environment.
Wakayama prefecture is generally known for its diverse agricultural products and these include the production of yuzu. Prized for their rich flavor and aromatic qualities, the fruit are popular in both culinary and cosmetic applications.
Mie prefecture and Ehime prefecture with their favourable climates are also known for cultivating premium yuzu.
However, besides Japan, several other countries around the world produce yuzu commercially albeit on a smaller scale.
These include South Korea, China, the United States and Australia where they each have their own domestic market. New Zealand too is able to cultivate yuzu in regions where there is a mild climate.
In Europe, southern regions of France have developed small-scale yuzu cultivation where the Mediterranean climate is favourable, as French chefs have embraced the unique properties of yuzu, incorporating it into haute cuisine and gourmet foods.
In Italy, Sicily, which is already known for its citrus production, has seen some interest in yuzu cultivation as Italian chefs and food artisans explore the fruit's potential in culinary applications.
Where Japan remains the primary producer and consumer of yuzu, the fruit's unique flavour and aromatic properties have sparked interest around the globe, catering to niche markets and focusing on culinary uses and gourmet cooking.
Can you grow yuzu UK?
Of course, growing yuzu in the UK is possible but it certainly requires careful management to overcome the climatic differences between Japan and the UK. Yuzu plants thrive in a specific climate that balances elements of both temperate and subtropical conditions so in the UK you’re going to need a greenhouse but may still struggle to provide enough warmth and sunlight.
Temperature
Yuzu trees are hardy and can tolerate cold weather better than many other citrus varieties and they are often grown in regions with cooler climates, such as Japan's mountainous areas.
However, while yuzu can tolerate cold, the plants still need a good deal of warmth during the growing season, ideally from 20°C to 25°C (68°F to 77°F) and prolonged exposure to freezing temperatures can be harmful. Moving them indoors or into a greenhouse during the coldest months could help and they would definitely need to be protected from frost.
Rainfall
Yuzu need adequate rainfall too. Regions suited to yuzu cultivation receive an annual rainfall of around 1,000 to 1,500 mm (40 to 60 inches). This may not be a problem in the UK, however, good drainage is also crucial as yuzu does not tolerate waterlogged soils. So raised beds or containers with proper drainage might be needed.
Humidity may also need to be monitored. Yuzu thrive in moderate humidity levels and high humidity can increase the risk of fungal diseases while very low humidity can stress the trees.
Sunlight
Yuzu trees need plenty of sunlight, requiring at least 6 to 8 hours of direct sunlight daily to promote healthy growth and fruit development and this may well be a problem in the UK.
Greenhouses can provide a more controlled environment but in winter, supplemental heating and lighting may be necessary to maintain suitable conditions.
Whether you have green fingers or not, I hope you are able to find yuzu fruit in some form near where you live and enjoy its unique flavour, bright colours and interesting tradition as a flavourful ingredient.
Additional photography:
- Yuzu pastry photo by Cody Chan on Unsplash
- Yuzu fruit on trees photo by Takeshi Mas on Unsplash
