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Yuzu, also known as Japanese citron, is a small, tangy citrus with bumpy skin and large seeds. It originated in China, but today is most commonly associated with Japanese cuisine.
Yuzu is often combined with honey to make yuzu hachimitsu, a syrup used to make yuzu tea or an ingredient in alcoholic drinks, such as the yuzu sour. Phanuphong Thepnin / EyeEm - Getty Images
name(s) Image Taxonomic name/constituents Notes Clymenia: Clymenia sp. Clymenia is a small genus of flowering plants in the family Rutaceae with two species. The genus is often included in Citrus. Clymenia fruits are a small hesperidium, a citrus fruit. Sweet and lemony in flavor, the tangerine-sized fruits are highly segmented, with yellow ...
Yuzu (Citrus × junos, from Japanese 柚子 or ユズ; / ˈ j uː z uː / ⓘ) is a citrus fruit and plant in the family Rutaceae of Chinese origin. [1] [2] Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.
Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden , or beef in sukiyaki and nikujaga .
From making sweet treats yuzu ice cream, yuzu poppy seed cake and gooey yuzu slice, to savory recipes such as yuzu miso roasted potatoes, seared salmon with yuzu, roast yuzu chicken and grilled ...
Yuzu koshō (柚子胡椒, also yuzu goshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. [1] It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzu koshō come from Kyushu, where it is a local specialty.
From pound cake to margaritas, yuzu lends its tarty taste to various recipes. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...