Yuzu

History and origin

Originally from China and Tibet, yuzu was introduced to Japan and Korea during the Tang dynasty (618-907) and has been cultivated there for over a thousand years. This fruit, which has become central in Japanese and Korean cuisines, is distinguished by a unique taste, evoking a mixture of lime and mandarin. Due to its acidity and numerous seeds, it is rarely eaten alone. Yuzu is also traditionally used in Japanese hot baths (onsen), where it floats to diffuse its refreshing scent, symbolizing a link between well-being and gastronomy.

Variety and cultivation

Yuzu, a hardy citrus fruit, grows on a thorny tree reaching 4 m at maturity, resistant up to -5°C but bearing fruit after 20 years. With a thick, bumpy skin, it produces little juice (15-18%) and contains many seeds. Harvested green or yellow, its limited production makes it an expensive fruit.

Did you know?

How to differentiate yuzu from sudachi? Ripe yuzu is shaped like a small tangerine, while sudachi is perfectly round and its peel is very attached to the pulp, making it impossible to peel.