Yuzu is a kind of citrus fruit with yellow peel. As the peel is quite acidic, it is used for adding flavor while the pulp of orange is eaten after being peeled.
1. The Feature of Japanese Yuzu
Yuzu is produced and consumed the most in Japan and getting popular in the world along with the boom of Japanese cuisine. Because of the refreshing aroma and taste, it is used for many Japanese dishes. As it has an effect on fatigue recovery and promotion of appetite, it is expected for enhancing beauty.
2. The Season and Production Area
The main production area of yuzu is Kochi and Tokushima prefecture. December is the best season of yuzu though it is in the market all year round.
3. How to eat yuzu in Japan.
The juice of yuzu enhances the flavor of grilled fish. The slice also sophisticates the taste of simmered foods and mixed dishes. In addition, it improves the taste of pickles. Condiments such as yuzu-kosho (yuzu and chili paste) or yuzu-miso can be also enjoyed. Marinated slices of its peel in sugar are good to put into tea, cocktails, or desserts.
There is a traditional custom of taking a hot yuzu bath in Toji (winter solstice). As yuzu has an effect of warming a body, it is said to keep in health by avoiding a cold in winter. Floating yuzu in a hot bath, you will be wrapped up with the aroma of yuzu and will find yourself relaxed.